Baked Chicken and Acorn Squash |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This eye-pleasing main dish is ideal for harvesttime with its colorful acorn squash and sweet peaches. The fragrance of rosemary-seasoned chicken baking is heavenly. My family says it's every bit as delicious as it smells. Ingredients:
2 small acorn squash (1-1/4 pounds each) |
2 to 4 garlic cloves, minced |
2 tablespoons canola oil, divided |
4 bone-in chicken thighs (about 1-1/2 pounds) |
4 chicken drumsticks |
1/4 cup packed brown sugar |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1 teaspoon salt |
1 can (15-1/4 ounces) sliced peaches, undrained |
Directions:
1. Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil.
2. In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice.
3. Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°. Yield: 4 servings.
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