Roasted Chicken with Squash and Apples
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
It's an easy peasy, one-pot paleo dinner!
  • 1 - 1 1/2-pound butternut squash, peeled and cut into 1" dice
  • 3 apples peeled, cored and cut into 1" dice (Fuji, Pink Lady, Braeburn and the like work well here)
  • 6 cloves garlic, peeled and crushed
  • 1/4 cup olive oil
  • 1/4 tsp turmeric
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 1 tbsp sugar
  • 1/4 tsp chili flake (optional)
  • 4 whole chicken leg quarters (3-4 pounds chicken pieces )
  • sea salt and freshly ground pepper
  1. Preheat oven to 400F.
  2. Combine squash and apples and garlic in a baking dish large enough to fit the vegetables in a single layer. Add olive oil and toss to coat. Add in turmeric, cardamom, cinnamon, 1 tsp salt, sugar, and chili flake, if using. Toss to mix. Place chicken on top of the vegetables, skin side up. Drizzle olive oil over the skin and season generously with sea salt and freshly ground pepper.
  3. Bake for about 1 hour and 15 minutes, until chicken is cooked through and squash and apples are tender.
Recipe by FMITK: From My Impossibly Tiny Kitchen at