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Roasted Chicken and Vegetables

This recipe for roasted chicken and vegetables from "Everyday Food: Great Food Fast" is a classic meal, perfect for any night of the week.

  • Servings: 4
Roasted Chicken and Vegetables

Source: The Martha Stewart Show, February Winter 2009


  • 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


  1. 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.

  2. 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.

  3. 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.

Reviews (9)

  • asalewski 7 Nov, 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.

  • karieeleison 7 Mar, 2009

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

  • carolbart 7 Mar, 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

  • carabau 7 Mar, 2009

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

  • loislane 6 Mar, 2009

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

  • loislane 6 Mar, 2009

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

  • Pierced 25 Feb, 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.

  • MrsJacks 19 Feb, 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.

  • MrsJacks 18 Feb, 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.

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