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