4 chicken quarters
3 tablespoons olive oil
¾ teaspoon salt
¼ teaspoon fresh-ground black pepper
1 large butternut squash, peeled and cut into 1-inch cubes
1 teaspoon dried sage
Heat the oven to 450°. Coat the chicken quarters with 1 tablespoon of the oil, ½ teaspoon of the salt, and 1/8 teaspoon of the pepper. Arrange the chicken quarters, skin-side up, in a large roasting pan. Toss the cubes of butternut squash with the remaining 2 tablespoons of oil, ¼ teaspoon of salt, and 1/8 teaspoon of pepper, and the sage. Add the cubes of squash to the roasting pan.
Cook, stirring the squash occasionally, for 30 to 40 minutes, until the chicken is cooked through.
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