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Budget-Friendly Meal: Roast Chicken with Potatoes and Butternut Squash

A company-worthy meal, this recipe will not disappoint. Using a whole chicken is an incredibly frugal option that gives you a lot more chicken for less per pound compared to packaged chicken breasts. You can also use the typically discarded parts to make your own chicken stock. After all, the more parts you can reuse, the less expensive a meal becomes per day. Price: $1.62 per serving

Ingredients:

      • Minced garlic
      • Dried rubbed sage
      • 1 (3½-pound) roasting chicken
      • Red potatoes (12 ounces)
      • Butternut squash
      • Butter

 

Directions:

  1. Preheat oven to 400°.
  2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
  3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.
  4. Wine note: For an affordable wine to pair with this dish, pick a dry riesling from Washington state, like Chateau Ste. Michelle's 2007 (Columbia Valley; $9). It has peach and orange flavors that create a tempting aromatic package with the sweet flavors of Roast Chicken with Potatoes and Butternut Squash.

This recipe is featured in Cooking Light's: Budget Cooking: Feed 4 for $10

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