Rosemary Chicken

Name: Rosemary Chicken
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

9 ingredients

17 steps

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

Directions

1

Preheat the oven to 450F.
2

Spray the inside and lid of a cast-iron Dutch oven with canola or olive oil.
3

Separate the onion slices and scatter in the pot.
4

Place the chicken on the onion and season lightly with salt and pepper.
5

Arrange the potatoes around the chicken.
6

Layer the squash over the chicken and add the mushrooms.
7

Cover with a final even layer of green beans and lightly season with salt and pepper.
8

Tuck the rosemary sprigs into crevices.
9

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10

Serve immediately.
11

Calories: 339
12

Protein: 35g
13

Carbohydrates: 59g
14

Fat: 3g
15

Cholesterol: 5mg
16

Sodium: 53mg
17

Fiber: 8g