Roasted Chicken and Vegetables


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


  1. Wash, dry, and halve the squash lengthwise. Scoop out the seeds with a spoon, then slice the flesh 1/2-inch thick. There’s no need to peel the squash, the skin becomes soft and tender once cooked.
  2. Preheat the oven to 375°F.
  3. 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.
  4. lift up the skin from the chicken breasts. Rub the flesh with the rosemary and some salt and pepper. Replace the skin and season the chicken all over with more salt.
  5. Remove the roasting pan from the oven, and place the chicken, skin sides up, on top of the vegetables. Return to the oven and continue roasting until the chicken is cooked through and the vegetables are tender, about 35 minutes.

Makes 4 servings.

Source: Great Food Fast

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