This one-pan meal that takes about 30 minutes from start to finish –
perfect for weeknight dinners or meal prep for the family.
Details
Category: Main Dish
Total Time: 60-Minutes
Servings: 4-6
Ingredients
- 1 4- to 41/2-pound whole chicken, cut into 10 pieces
- 4 rosemary sprigs, halved crosswise
- 8 cloves garlic, unpeeled
- 2 lemons, thinly sliced
- 3 Tbsp. olive oil
Kosher salt and pepper - 1 1-pound delicata squash, seeded and sliced into 1/2-inch thick half-moons
- 2 small Gala apples (about 11 ounces), cored and cut into 1/2- inch-thick wedges
- 2 Tbsp. parsley leaves
INSTRUCTIONS
- Arrange racks in bottom and top thirds of oven, then heat oven to 450°F.
- Place chicken, rosemary, and garlic on rimmed baking sheet, then add lemons to center of sheet.
- Brush chicken with 11/2 tablespoons oil and sprinkle with 3/4 teaspoon each salt and pepper
- Roast in top third of oven until golden brown and instant-read thermometer registers 160°F, 35 to 38 minutes.
- While that cooks, toss squash and apples on second rimmed baking sheet with remaining 1 1/2 tablespoons oil and 1/4 teaspoon each salt and pepper
- Arrange cut sides down
- Roast on lower oven rack 15 minutes.
- Flip and continue roasting until golden brown and tender, 5 to 10 minutes.
- Sprinkle with parsley and serve with lemony chicken.
- Plate, serve, and enjoy!
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