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Rosemary Chicken

I like to think of this recipe as comfort food without all the pots and pans. In the Western tradition, rosemary has traditionally been a symbol of friendship, love, and remembrance. In Chinese medicine, the evergreen herb is used as a warming remedy. Either way, this meal is guaranteed to bring a sense of warmth and security to all who partake. To prepare acorn squash, cut off the top and bottom ends and cut in half. Then scoop out the seeds and strings with a spoon. Cut into wedges and peel. Or cook with the peel on, as it will easily come off once cooked. The deep orange of this squash boosts your intake of vitamins A and C. If using very large potatoes, cut into one-inch cubes to be sure they cook through. The smaller the cubes, the more thoroughly they will cook.

Recipe information

  • Yield

    serves 2

Ingredients

Canola or olive oil spray
1/2 medium onion, cut into 1-inch slices
1/2 to 3/4 pound chicken breasts or thighs
Sea salt and freshly ground black pepper
6 to 8 small red potatoes, quartered
1/2 small acorn squash, cut into 1-inch cubes
5 to 10 mushrooms, thickly sliced
2 cups fresh or frozen cut green beans
4 to 6 small fresh rosemary sprigs, or 1/2 teaspoon dried

Preparation

  1. Step 1

    Preheat the oven to 450°F.

    Step 2

    Spray the inside and lid of a cast-iron Dutch oven with canola or olive oil.

    Step 3

    Separate the onion slices and scatter in the pot.

    Step 4

    Place the chicken on the onion and season lightly with salt and pepper.

    Step 5

    Arrange the potatoes around the chicken. Layer the squash over the chicken and add the mushrooms. Cover with a final even layer of green beans and lightly season with salt and pepper. Tuck the rosemary sprigs into crevices.

    Step 6

    Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

  2. nutrition information

    Step 7

    Calories: 339

    Step 8

    Protein: 35g

    Step 9

    Carbohydrates: 59g

    Step 10

    Fat: 3g

    Step 11

    Cholesterol: 5mg

    Step 12

    Sodium: 53mg

    Step 13

    Fiber: 8g

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