Best Herbed Chicken And Squash Recipes

Herbed Chicken and Squash image

Provided by Georgia Downard

Yield Serves 4

Number Of Ingredients 13

4 bone-in, skinless chicken breasts (about 2 1/2 pounds)
2 tablespoons chopped fresh rosemary, divided, plus 4 sprigs for garnish
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 pound peeled, seeded and cubed butternut squash
2 teaspoons canola or olive oil, divided
3/4 pound cipollini or sweet onions, halved if large
3 teaspoons balsamic vinegar, divided
Vegetable oil cooking spray
2 tablespoons apricot preserves
2 teaspoons Dijon mustard
2 teaspoons chopped ginger
1 clove garlic, chopped

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.

Autumn Herbed Chicken With Fennel and Squash image

Provided by chrish574

Time 5h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

12 boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 raw fennel bulb
2 cups squash, Winter, Butternut
1 teaspoon thyme, Dried
3/4 cup organic low sodium chicken broth
1/2 cup apple cider
1/4 cup basil, Fresh
2 teaspoons rosemary, Fresh

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.

Nutrition Facts : Calories 236.9, Fat 10.3, SaturatedFat 2.1, Cholesterol 114.5, Sodium 149, Carbohydrate 6.5, Fiber 1.8, Sugar 0.9, Protein 29

Herbed Chicken and Squash image

Provided by Butch Fertic

Categories Chicken

Time 45m

Number Of Ingredients 13

4 bone-in, skinless chicken breasts (about 2 1/2 lb)
1 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 lb peeled, seeded and cubed butternut squash
2 tsp canola or olive oil, divided
3/4 lb cipollini or sweet onions, halved if large
3 tsp balsamic vinegar, divided
vegetable oil cooking spray
2 Tbsp apricot preserves
2 tsp dijon mustard
2 tsp chopped ginger
1 clove garlic, chopped
1 Tbsp of chop rosemary

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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