Roast Chicken with Potatoes and Butternut Squash

This company-worthy recipe for baked chicken with potatoes and pumpkin nuts won't disappoint. Add a healing salad to this delicious autumn dish.
Preheat the oven to 400 degrees.Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard the giblets and neck from the chicken. Starting at the neck, remove the skin from the breast and shins by inserting your fingers, gently pressing between the skin and the meat. Lift the tips of the wings up and throw them over the back; tuck them under the chicken. Rub the garlic mixture into the peeled skin. Place the chicken breast side up on the grill of a baking dish, greased with cooking spray. Place the wire rack in a baking dish.Combine potatoes, pumpkin, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange the vegetable mixture around the chicken. Bake at 400 ° for 1 hour or until a thermometer inserted in the meaty part of the thigh reads 165 °. Let stand for 10 minutes. Peel off the skin.Wine Note: To pair this dish with an affordable price, choose dry riesling from Washington State, such as Chateau Ste. Michele's 2007 (Columbia Valley; $ 9). It has peach and orange flavors that create a tempting aromatic package with sweet aromas of fried chicken with potatoes and pumpkin nuts. —Sara Schneider