Rosemary Chicken

  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)

Another recipe

Switch theme