Healthy Recipes for Weight Loss for Two with Chicken for Lunch Tumblr to Lose Weight for Breakfast : Healthy Recipes For Two Healthy Recipes for Weight Loss for Two with Chicken for Lunch Tumblr to Lose Weight for Breakfast with Ground Beef for Ramadan with Chicken Breast

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Recipes > Roast Chicken with Potatoes and Butternut Squash

Roast Chicken with Potatoes and Butternut Squash

Ingredients

2 tablespoons minced garlic, divided

1 teaspoon salt, divided

3/4 teaspoon freshly ground black pepper, divided

1/2 teaspoon dried rubbed sage

1 (3 1/2-pound) roasting chicken $

Cooking spray

12 ounces red potatoes, cut into wedges

1 1/2 cups cubed peeled butternut squash (about 8 ounces)

2 tablespoons butter, melted

Preparation

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.

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. —Sara Schneider

Recipes > Roasted Chicken with Potatoes and Shallots

Roasted Chicken with Potatoes and Shallots

Ingredients

1/2 pound small red potatoes (larger ones cut in half)

6 shallots, halved

1 tablespoon olive oil

1/2 teaspoon dried rosemary

Salt

1 tablespoon soy sauce

1 tablespoon honey

1 tablespoon Dijon mustard $

4 bone-in, skin-on chicken thigh and leg pieces

Preparation

1. Preheat oven to 450ºF. Line bottom and sides of a 9-by-13-inch baking pan with heavy-duty aluminum foil. In baking pan, toss potatoes and shallots with oil, rosemary and 1/2 tsp. salt. Roast for 15 to 20 minutes.

2. In a small bowl, combine soy sauce, honey and mustard. Remove baking dish from oven and stir potato mixture. Mist a wire rack with cooking spray and place it on top of baking dish.

3. Place chicken on rack. Brush with soy sauce mixture and roast until an instant-read thermometer registers 165ºF when stuck into thickest part of thigh, about 35 minutes (check chicken after 20 minutes; if skin is browning too quickly, tent chicken with foil). Let rest 5 minutes. Serve chicken with potato mixture.

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