Chicken with Roasted Vegetables

I'll admit the title of this recipe does not sound like anything exciting, but this was one really good meal! It reminds me a lot of my other favorite easy and delicious meal. This not unexpectedly is another winner from the Everyday Food collection. This is a perfect fall meal with the inclusion of one of my favorites, acorn squash. You could add any other vegetables or mix and match depending on what you liked. I'm thinking new potatoes, carrots, parsnips, sweet potatoes, butternut squash. This recipe only takes 10 minutes to prep and makes a beautiful presentation with all of the pretty fall vegetables! I would say this one is a keeper.

Roast Chicken with Vegetables
Source: Everyday Food: Great Food Fast

1 acorn squash, halved lengthwise, seeded, and sliced 1/2 inch thick
1 pound cremini mushooms, trimmed and halved
1 large red onion, cut into 1/2 inch wedges
8 garlic cloves, crushed
1 tablespoon olive oil
Coarse salt and pepper
4 bone-in chicken breast halves
1 tablespoon dried rosemary crumbled (I substituted herbs de provence)

1. Preheat the oven to 375. Combine the squash, mushrooms, onion, garlic, and oil in a roasting pan; season with salt and pepper; 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 the rosemary and some salt and pepper. Replace the skin and season the chicken all over with more salt.

3. Remove the roasting pan from the oven, and place the chicken, skin sides 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. (my chicken took about 45-55 minutes to be cooked through)