Herbed Chicken And Squash Recipes

HERBED CHICKEN AND SQUASH

Steps:

• 1. Position rack in lower third of oven; heat oven to 400°. Season chicken with 1 tbsp chopped rosemary, 1/2 tsp salt and 1/4 tsp black pepper.
• 2. In a bowl, toss squash with 1 tsp oil. In a second bowl, toss onions with 2 tsp vinegar and remaining 1 tsp oil.
• 3. Coat a rimmed sheet pan with cooking spray.
• 4. Place chicken on pan bone side up; spread squash and onion in a single layer around chicken.
• 5. Sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 tsp salt and 1/4 tsp black pepper; roast 15 minutes.
• 6. In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 tsp vinegar.
• 7. Flip chicken and brush with apricot-mustard sauce.
• 8. Turn veggies; roast until chicken's internal temperature reaches 165°, 10 to 15 minutes more.
• 9. Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.
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AUTUMN HERBED CHICKEN WITH FENNEL AND SQUASH

Steps:

• Season chicken on all sides with salt & pepper. Lightly coat with flour. Heat oil in skilet over medium heat until hot. Brown chicken in batches to prevent crowding, about 3-5 minutes, turning once. Remove with a slotted spoon and transfer to slow cooker.
• Add fennel, squash and thyme. Sitr well to combine. Cover and cook on low, 5-7 hours OR on high 2.5-4.5 hours.
• Slice basil into ribbons; mince fresh rosemary.
• Garnish with basil & rosemary.
• Serve as is or over rice or pasta. Makes 6-8 servings.

HERBED CHICKEN AND SQUASH

Steps:

• Position rack in lower third of oven; heat oven to 400°F. Season chicken with 1 tablespoon chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a bowl, toss squash with 1 teaspoon oil. In a second bowl, toss onions with 2 teaspoons vinegar and remaining 1 teaspoon oil. Coat a rimmed sheet pan with cooking spray. Place chicken on pan bone side up; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper; roast 15 minutes. In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar. Flip chicken and brush with apricot-mustard sauce; turn veggies; roast until chicken's internal temperature reaches 165°F, 10 to 15 minutes more. Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.