Rosemary Baked Chicken with Acorn Squash and Peaches
This delightful autumn dish features tender, herb-crusted baked chicken nestled among sweet acorn squash slices and juicy peach slices. The aromatic rosemary and brown sugar glaze create a cozy, comforting meal.
Instructions
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1
Cut the acorn squash in half lengthwise, discard the seeds. Slice each half crosswise into 1/2-inch thick pieces, discarding the ends. Place the squash slices in an ungreased 13x9-inch baking dish. Sprinkle with the minced garlic and drizzle with 1 tablespoon of the canola oil.
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2
In a large skillet, brown the chicken pieces in the remaining 1 tablespoon of canola oil. Arrange the browned chicken over the squash slices in the baking dish. In a small bowl, combine the brown sugar, rosemary, and salt. Sprinkle the sugar mixture evenly over the chicken.
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3
Bake the dish, uncovered, at 350°F for 45 minutes, basting the chicken with the pan juices twice during baking. Pour the canned peaches, including the juice, over the chicken and squash. Continue baking for 15 minutes longer, or until the chicken reaches an internal temperature of 180°F.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
