Roasted Chicken and Vegetables
- 1 acorn squash, halved lengthwise, seeded, and sliced 1/2 inch thick
- 1 pound cremini mushrooms, trimmed and halved
- 1 large red onion, cut into 1/2-inch wedges
- 8 garlic cloves, crushed
- 1 tablespoon olive oil
- Coarse salt and fresh ground pepper
- 4 bone-in chicken breast halves (10 ounces each)
- 1 tablespoon dried rosemary, crumbled
- Preheat the oven to 375F.
- Combine the squash, mushrooms, onion, garlic, and oil in a roasting pan; season with salt and pepper, and toss to coat.
- Roast until the squash is beginning to soften and all the vegetables are heated through, about 15 minutes.
- Meanwhile, lift up the skin from the chicken breasts; rub the flesh with the rosemary and some salt and pepper.
- Replace the skin; season the chicken all over with more salt.
- Remove the roasting pan from the oven, and place the chicken, skin sides up, on top of the vegetables.
- Return to the oven; continue roasting until the chicken is cooked through and the vegetables are tender, about 35 minutes.
- Wash, dry, and halve the squash lengthwise; scoop out the seeds with a spoon, then slice the flesh.
- Theres no need to peel the squash; the skin becomes soft and tender once cooked.
acorn, mushrooms, red onion, garlic, olive oil, salt, chicken, rosemary
Taken from www.epicurious.com/recipes/food/views/roasted-chicken-and-vegetables-383284 (may not work)