Roasted Chicken with Butternut Squash

This was an amazing dinner.  What was even more amazing was how easy it was to prepare.  I think it's the perfect dinner for a cool, autumn night. I also think it's impressive enough to serve to company.  We enjoyed this dish on a crisp, Sunday night served with some smashed potatoes.

Roasted Chicken with Butternut Squash

6 chicken thighs and/or drumsticks, bone in, skin on (or more, depending on how much you want to make)
3 tablespoons extra virgin olive oil
salt and pepper
1 butternut squash, peeled and cubed
2 tablespoons fresh sage, or 2 teaspoons dried sage

Preheat oven to 450 degrees.  Combine chicken and squash in a ziploc or in a large bowl and add oil and spices.  Shake until evenly distributed, then place in roasting pan.

Bake for 20 minutes, then remove pan from oven and carefully pour out most of the liquid from the corner of pan.  Return to oven and cook for another 10 minutes, or until juices from chicken run clear.

Source: I Was Born to Cook, originally from Food & Wine