Chicken Breasts Baked with Vegetables

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

John Smith "Simple. Quick. Delicious" Original in English with video: http://www.johnsmith.com/332628/roasted-chicken-and-vegetables

Ingredients

Butternut Squash - 1 piece
Pickled Chanterelles - 15.9 oz
Sweet Red Onion - 1 head
Garlic - 8 cloves
Olive Oil - 1 tablespoon
Skin-On Chicken Breasts - 1 piece
Dried Rosemary - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 374°F. Remove seeds from the squash and slice into 1.2 cm thick pieces.

Step 2

Place the squash, halved mushrooms, and onion wedges on a baking sheet, add crushed garlic and oil; season with salt and pepper, and toss. Bake for about 15 minutes, until the squash begins to soften.

Step 3

Meanwhile, cut the chicken breast in half, pull back the skin from the chicken breasts, and rub the pocket with rosemary, salt, and pepper. Cover with skin again; season the breast on all sides.

Step 4

Remove the baking sheet from the oven and place the breasts on top of the vegetables skin side up. Return to the oven and bake for about 35 minutes, until the meat and vegetables are fully cooked.