Chicken Breasts Baked with Vegetables
Main Dishes • World
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 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 375°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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!