Chicken and Squash Recipe
- cook TIME 33 mins
- prep TIME 7 mins
- total TIME 40 mins
Ingredients (11)
- 24 oz skin-on, bone-in chicken breast
- 24 oz kabocha squash sliced
- 8 oz white mushrooms
- 4 oz canned chickpeas
- 4 oz red onion cut into small chunks
- 2 tbsp olive oil divided
- 1/2 tsp paprika
- 1 tsp garlic powder divided
- 3/4 tsp salt divided into 1/4 tsp, 1/2 tsp
- 1/2 tsp ground black pepper
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Place the chicken breast on a cutting board. From the long side of the chicken breast, slice the meat in half in a sawing motion, but leave about 1/4 inch so that the two pieces are still intact. Set it aside and repeat with the remaining pieces.
Cut off 1/4 inch from the bottom and 1/4 inch from the top part of the kabocha squash. Slice it in half crosswise, peel away the skin, and scoop out the seeds and the stringy pulp. Lay each half cut-side down on a chopping board then cut it crosswise into 1/2-inch thick slices.
Slice away the stem end and the root end, then peel away the skin of the red onion. Halve the peeled red onion lengthwise, then quarter each half into small chunks.
Finely chop the fresh parsley.
Cook:
Season the vegetables: Spread 24 oz sliced kabocha squash, 8 oz white mushrooms, and 4 oz red onion onto a baking tray lined with parchment paper. With a basting brush, brush 1 tbsp olive oil evenly onto the vegetables, then sprinkle in 1/4 tsp salt and 1/2 tsp garlic powder. Mix well.
Bake the vegetables: Preheat the oven to 450°F. Place the baking tray with vegetables on the middle rack of the oven and bake it at 450°F for 15 minutes.
Season the butterflied chicken breasts: On a large platter, add 24 oz skin-on, bone-in chicken breast, 1 tbsp olive oil, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Gently rub the seasoning onto both sides of the chicken breasts.
Bake the chickpeas and chicken breasts: Remove the baking tray from the oven and add 4 oz canned chickpeas. Meanwhile, transfer the well-seasoned chicken breasts onto another baking rack. Arrange the baking rack with chicken breast on the top rack and the baking tray with vegetables on the bottom rack of the oven. Bake them at 450°F for 15 minutes.
Garnish and serve: Remove the food from the oven. Transfer your desired portion onto a serving plate, garnish with 2 tbsp chopped parsley, and enjoy.
