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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

Ingredients

  • 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

Directions

  1. Step 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. Step 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. Step 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.

Source
The Martha Stewart Show, February Winter 2009

Reviews (9)

  • 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.

  • 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

  • 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

  • 7 Mar, 2009

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

  • 6 Mar, 2009

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

  • 6 Mar, 2009

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

  • 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.

  • 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.

  • 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.