Sorry all, this was something we made last week, but apparently I overlooked when catching up on my blogging. This was a classic fall meal and I personally liked it a lot, because there were SO many veggies. Logan was actually a fan of the squash but not so sure about the other veggies, surprise surprise. ;) This could be really good without the chicken too maybe with some polenta or potatoes of some sort. You could also really use any vegetables you have lying around that are good for roasting. Very simple but does take a while to cook, about 1 hour...most of which is spent in the oven.
ENJOY!
Roasted Chicken and Vegetables
1 acorn squash halved seeded and sliced
1 lb cremini mushrooms, halved
1 large red onion cut into 1/2 in wedges
8 garlic cloves, crushed
1 T olive oil
S&P
4 bone in chicken breasts
1 T dried rosemary
Preheat oven to 375. Combine veggies and oil in roasting pan season with S&P. Roast until squash is beginning to soften, about 15 min.
Meanwhile, lift up skin from chicken breasts; rub flesh with rosemary and some salt and pepper. Replace skin; season with salt.
Remove roasting pan and place chicken, skin sides up, on top of the veggies. Return to the oven; continue roasting until the chicken is cooked through, about 35 min.
Logan Rating: ***
Hey Paige - did you remove the skin from the chicken after it baked? Just curious.
ReplyDeletep.s. Nice shot of the engagement ring in one of the pics!
Kim you have revealed one of my weaknesses...I love chicken skin! :) So I actually didn't remove the skin, but you could if you wanted a little healthier option. In fact you could use boneless/skinless breasts and just rub the rosemary on the outside...I'm sure that would work too. :) Thanks for reading!!! :)
ReplyDeleteOh and thanks about the ring, I love it! :)
Oh I also was going to say in this entry that next time I would take the peel off the squash, because it was kind of rubber to me...FYI!
ReplyDeleteThanks! That is helpful :)
ReplyDelete