Yield: 4 servings
Hands-on prep time: 15 minutes
Total prep time: 1 hour 45 minutes
Price per serving: $1.62


2 tablespoons minced garlic, divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon thyme
4 chicken thighs, cleaned, with skins slightly loosened
Cooking spray
1 lb. red potatoes, cut into wedges
1 1/2 cups cubed and peeled butternut squash
2 tablespoons olive oil


  1. Preheat oven to 400°F. Coat a large roasting pan with cooking spray and set aside.
  2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper and thyme in a small bowl.
  3. Rub garlic mixture under chicken skin. Place chicken on prepared roasting pan and set aside.
  4. Combine potatoes, squash, oil, 1 1/2 teaspoons garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken.
  5. Bake for 1.5 hours or until a meat thermometer inserted into a chicken thigh reads 165°.
  6. Let stand 10 minutes. Discard skin and serve.