Recipe

Roasted Chicken And Vegetables Recipe

	Pleclare / All my dishes 3 months, 3 weeks ago This meal is perfect for any night of the week. Everyday Food. Prep:15m Cook:50m Servings:4	Pleclare
	chickenacorn squashcremini mushroomsred oniongarlicoilrosemary

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Ingredients

1 acorn squash,halved lengthwise,seeded, and sliced in 1/2" thick slices

1 lb. cremini mushrooms,trimmed and halved

1 lg. red onion,cut into 1/2" wedges

8 garlic cloves,crushed

1 Tb olive oil

salt and pepper

4 bone-in chicken breast halves (10 oz. ea.)

1 Tb dried rosemary,crumbled

Directions

Pre-heat oven to 375 degrees. Combine the squash,mushrooms,onion,garlic and oil in roasting pan;season with salt and pepper,and toss to coat. Roast until squash is beginning to soften and all vegetables are heated through,about 15 mins.

Meanwhile,lift up the skin from the chicken breasts;rub the flesh with rosemary,and some salt and pepper. Replace the skin; season chicken all over with more salt.

Remove roasting pan from oven,and place chicken,skin side up,on top of the vegetables. Return to the oven;continue roasting until chicken is cooked through and vegetables tender,about 35 mins.

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