Chicken and Vegetables
Martha and "Everyday Food" host Margot Olshan cook a delicious dinner of roasted chicken and vegetables.
Roasted Chicken and Vegetables
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Chicken and Vegetables
Martha and "Everyday Food" host Margot Olshan cook a delicious dinner of roasted...
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The Martha Stewart Show, February Winter 2009
- Yield Serves 4
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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
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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.
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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.
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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.
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.
I made this tonight with leg quarters. It took a lot longer than the 15/35 suggested... more like 15/60. Yummy otherwise
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
Tofu is the best replacement , next olives, or perhaps chopped eggplant .
My husband hates mushrooms. Any suggestions for a substitute for the mushrooms?
My husband hates mushrooms. Any suggestions for a substitute for the mushrooms?
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.
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.
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.