Roasted Chicken and Vegetables

1. 1

   Preheat the oven to 375F.

2. 2

   Combine the squash, mushrooms, onion, garlic, and oil in a roasting pan; season with salt and pepper, and toss to coat.

3. 3

   Roast until the squash is beginning to soften and all the vegetables are heated through, about 15 minutes.

4. 4

   Meanwhile, lift up the skin from the chicken breasts; rub the flesh with the rosemary and some salt and pepper.

5. 5

   Replace the skin; season the chicken all over with more salt.

6. 6

   Remove the roasting pan from the oven, and place the chicken, skin sides up, on top of the vegetables.

7. 7

   Return to the oven; continue roasting until the chicken is cooked through and the vegetables are tender, about 35 minutes.

8. 8

   Wash, dry, and halve the squash lengthwise; scoop out the seeds with a spoon, then slice the flesh.

9. 9

   Theres no need to peel the squash; the skin becomes soft and tender once cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.