Cinnamon Curry Chicken with Squash, Potatoes, Carrots

***** CORRECTED *****
I can't edit my other post, sorry

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I made this tonight n thankfully wrote it down to add it to MFP to get a calorie count.

I guessed at the servings I guessed 8 servings and it came out to be 714 calories .. kind of high but so worth it!! BTW I rounded the veggies out to the nearest ounch/pound.

You'll need:

Shallow roasting pan
Measuring spoons
Liquid measuring cup
0 calorie cooking spray

Ingredients:
5 or 6 pound Whole Chicken - rinsed inside n out
1 pound butternut squash - peeled and cut into one inch cubes
8oz Carrots, rinsed and cut into one inch sections
5 White Potatoes - peeled and cut into one inch cubes
1 Yellow Oinion, peeled and quartered
12 cloves of garlic - as is, not peeled
1/2 cup Apple Cider (I'm sure apple juice would work, too)
1TBS Olive Oil
4 TBS Butter

Powdered Ingredients:
In a small bowl put together, stir:
1/8 tsp Cayenne Pepper
1/2 tsp Cinnamon
1/4 tsp Curry Powder
1/2 tsp Salt

Pre-Heat over to 400°F, spray roasting pan with 0 calorie cooking spray. Rinse chicken inside n out. Pat dry. Place in roasting pan breat side up, and bend n tuck the wings so they aren't sticking out. Pour the olive oil over chicken, rub it in. Put in all the cubed veggies and garlic around chicken. Pour apple cider over veggies and garlic. Sprinkle all with the powdered ingredients ... top the veggies and garlic with butter. Bake 30 minutes at 400°F, then turn the oven down to 350°F and bake 15 minutes per pound of chicken. Cool chicken 1/2 hour before slicing.

Although I added Cayenne pepper to this, it wasn't spicy.