Roasted Chicken and Vegetables

roasted chicken and vegetables

Vegegtables like mushrooms, acorn squash, and rosemary lend a woodsy taste to roast chicken. We used cremini mushrooms, but regular white button mushrooms can be substituted.


  • 1 acorn squash, halved lengthwise, seeded, and sliced ½-inch thick

  • 1 pound cremini mushrooms, trimmed and halved

  • 1 large red onion, cut into ½-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.

Cook's Notes

To prepare the squash: Wash, dry, and halve the squash lengthwise; scoop out the seeds with a spoon, then slice the flesh. There’s no need to peel the squash; the skin becomes soft and tender once cooked.

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