Roasted Chicken and Vegetables

Talk about a yummy, easy, and healthy meal!  Hope you enjoy this as much as we did!

1 acorn squash, halved lenghtwise, seeded, and sliced 1/2-inch thick

1 pound crimini mushrooms, trimmed and halved

1 large red onion, cut into 1/2-inch wedges

8 garlic cloves, crushed

1 tablespoon olive oil

salt and pepper

4 bone-in chicken breast halves

1 tablespoon dried rosemary, crumbled

Preheat the oven to 375.  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.

Meanwhile, lift the skin from the chicken breasts and rub the flesh with rosemary and some salt and pepper.  Replace the skin; season the chicken all over with more salt.

Remove the roasting pan form the oven and place the chicken, skin sides up, on top of the vegetables.  Return to the oven and continue roasting until the chicken is cooked through and the vegetables are tender, about 35 minutes.

I served this meal with new red potatoes that I cut into 1/4-inch cubes and tossed with garlic, salt, pepper, olive oil, and fresh rosemary and roasted until tender.  Absolutely delicious!!

Serves 4

Adapted from Everyday Food: Great Food Fast, by Martha Stewart.