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

Source: Everyday Food, March 2004
Servings

Ingredients

Directions

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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Reviews

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How would you rate this recipe?
14
  • MS11666885
    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.
    Reply
  • 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
    Reply
  • 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
    Reply
  • cbau1428909
    7 MAR, 2009
    Tofu is the best replacement , next olives, or perhaps chopped eggplant .
    Reply
  • MS11978101
    6 MAR, 2009
    My husband hates mushrooms. Any suggestions for a substitute for the mushrooms?
    Reply
  • MS11978101
    6 MAR, 2009
    My husband hates mushrooms. Any suggestions for a substitute for the mushrooms?
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply

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