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Gallery Roasted Chicken and Vegetables Recipe Summary Servings: 4

Ingredients Ingredient Checklist 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 freshly ground pepper 4 bone-in chicken breast halves (10 ounces each) 1 tablespoon dried rosemary, crumbled

Cook’s Notes To prepare the squash: Wash, dry, and halve the squash lengthwise; scoop out the seeds with a spoon, then slice the flesh. There’s no need to peel the squash; the skin becomes soft and tender once cooked.

Gallery Roasted Chicken and Vegetables

Recipe Summary Servings: 4

Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 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 freshly ground pepper 4 bone-in chicken breast halves (10 ounces each) 1 tablespoon dried rosemary, crumbled

Directions

Preheat oven to 375 degrees. 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 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 side 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.

Cook’s Notes To prepare the squash: Wash, dry, and halve the squash lengthwise; scoop out the seeds with a spoon, then slice the flesh. There’s no need to peel the squash; the skin becomes soft and tender once cooked.

Cook’s Notes

To prepare the squash: Wash, dry, and halve the squash lengthwise; scoop out the seeds with a spoon, then slice the flesh. There’s no need to peel the squash; the skin becomes soft and tender once cooked.

Reviews (9)

 Add Rating & Review     14 Ratings   5 star values:        10    4 star values:        3    3 star values:        1    2 star values:        0    1 star values:        0

Reviews (9)

Add Rating & Review     14 Ratings   5 star values:        10    4 star values:        3    3 star values:        1    2 star values:        0    1 star values:        0

Add Rating & Review

14 Ratings 5 star values: 10 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0

14 Ratings 5 star values: 10 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0

14 Ratings 5 star values: 10 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0

  • 5 star values: 10 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       11/07/2012   Easy and flavorful. For just my husband and me, I split the recipe into to two pans and froze one. Suggest even a few more mushrooms since they cook down so much.  

Martha Stewart Member     Rating: Unrated       03/07/2009   I made this tonight with leg quarters. It took a lot longer than the 15/35 suggested... more like 15/60. Yummy otherwise  

Martha Stewart Member     Rating: Unrated       03/07/2009   I made this last nite. It was easy and good. I knew it would take longer to bake as I live at 7000 ft above sea level. I sprayed my roaster and used the oil. It wasn't greasy and thechicken was very moist, the skin crisp. My husband prefers plain old mushrooms tho the fancy ones and I used two plain old yellow onions. I used sore brand breasts and they weren't overly fat. I will make this again  

Martha Stewart Member     Rating: Unrated       03/07/2009   Tofu is the best replacement , next olives, or perhaps chopped eggplant .  

Martha Stewart Member     Rating: Unrated       03/06/2009   My husband hates mushrooms. Any suggestions for a substitute for the mushrooms?  

Martha Stewart Member     Rating: Unrated       02/25/2009   My boyfriend and myself both reallly enjoyed this recipe. It did take longer to cook than what is suggested. I only used 3 cloves of garlic, 8 is too much for me. I baked the veggies at first for 20mins, and then the chicken for 40-45mins. At 35 the chicken was a little pink. I recommend this dish.  

Martha Stewart Member     Rating: Unrated       02/19/2009   I guess I have to take my previous post back. While it wasn't my favorite, everyone I made it for loved it and want me to make it again.  

Martha Stewart Member     Rating: Unrated       02/18/2009   This looks so yummy, carmel-y and delicious, but when I made it, it took much longer to cook than the 15 35 minutes, the vegetables were more steamed tasting than roasted (375 seems like a low temp) and the fat from the chicken made it greasy. My chicken was from Whole Foods and I trimmed off excess fat, but the vegetables were still dripping in it. Can't say I recommend this recipe. If others have tried it I would be curious about their results.

    Martha Stewart Member

    Rating: 5 stars 11/07/2012

Easy and flavorful. For just my husband and me, I split the recipe into to two pans and froze one. Suggest even a few more mushrooms since they cook down so much.

Rating: 5 stars

Rating: Unrated 03/07/2009

I made this tonight with leg quarters. It took a lot longer than the 15/35 suggested… more like 15/60. Yummy otherwise

Rating: Unrated

I made this last nite. It was easy and good. I knew it would take longer to bake as I live at 7000 ft above sea level. I sprayed my roaster and used the oil. It wasn’t greasy and thechicken was very moist, the skin crisp. My husband prefers plain old mushrooms tho the fancy ones and I used two plain old yellow onions. I used sore brand breasts and they weren’t overly fat. I will make this again

Tofu is the best replacement , next olives, or perhaps chopped eggplant .

Rating: Unrated 03/06/2009

My husband hates mushrooms. Any suggestions for a substitute for the mushrooms?

Rating: Unrated 02/25/2009

My boyfriend and myself both reallly enjoyed this recipe. It did take longer to cook than what is suggested. I only used 3 cloves of garlic, 8 is too much for me. I baked the veggies at first for 20mins, and then the chicken for 40-45mins. At 35 the chicken was a little pink. I recommend this dish.

Rating: Unrated 02/19/2009

I guess I have to take my previous post back. While it wasn’t my favorite, everyone I made it for loved it and want me to make it again.

Rating: Unrated 02/18/2009

This looks so yummy, carmel-y and delicious, but when I made it, it took much longer to cook than the 15 35 minutes, the vegetables were more steamed tasting than roasted (375 seems like a low temp) and the fat from the chicken made it greasy. My chicken was from Whole Foods and I trimmed off excess fat, but the vegetables were still dripping in it. Can’t say I recommend this recipe. If others have tried it I would be curious about their results.

All Reviews for Roasted Chicken and Vegetables

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Chicken and Vegetables

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest