Rosemary Chicken

• Canola or olive oil spray
• 1/2 medium onion, cut into 1-inch slices
• 1/2 to 3/4 pound chicken breasts or thighs
• Sea salt and freshly ground black pepper
• 6 to 8 small red potatoes, quartered
• 1/2 small acorn squash, cut into 1-inch cubes
• 5 to 10 mushrooms, thickly sliced
• 2 cups fresh or frozen cut green beans
• 4 to 6 small fresh rosemary sprigs, or 1/2 teaspoon dried

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola or olive oil.
3. Separate the onion slices and scatter in the pot.
4. Place the chicken on the onion and season lightly with salt and pepper.
5. Arrange the potatoes around the chicken.
6. Layer the squash over the chicken and add the mushrooms.
7. Cover with a final even layer of green beans and lightly season with salt and pepper.
8. Tuck the rosemary sprigs into crevices.
9. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10. Serve immediately.
11. Calories: 339
12. Protein: 35g
13. Carbohydrates: 59g
14. Fat: 3g
15. Cholesterol: 5mg
16. Sodium: 53mg
17. Fiber: 8g

olive oil, onion, chicken breasts, salt, red potatoes, acorn, mushrooms, beans, rosemary sprigs

Taken from www.epicurious.com/recipes/food/views/rosemary-chicken-378838 (may not work)