Chicken With Squash And Onions Food

EASY BAKED CHICKEN THIGHS WITH SQUASH AND PEPPERS

Steps:

• Place raw chicken thighs in a gallon size zip-top bag.
• In a medium bowl mix 4 tablespoons olive oil, garlic, thyme, juice from one lemon, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper. Whisk together to make the marinade.
• Pour the marinade over the chicken in the bag. Make sure the bag is securely closed. With your hands mix the marinade and chicken in the bag to evenly coat the chicken.
• Refridgerate the chicken in the marinade for at least 30 minutes. See notes for marinating longer.
• Chop the yellow squash, peppers, onions and mushrooms in bite sized chunks then place in a large bowl. Add 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss the vegetables in the oil to coat evenly with clean hands.
• Preheat oven to 375 degrees. Lightly oil the baking sheet with cooking spray. Place the marinated chicken thighs on the pan. Bake chicken thighs in the oven for 20 minutes.
• Add the vegetables around the chicken on the baking sheet. Cook the chicken and vegetabls for 25 minutes more, or until the chicken reaches an internal temperature of 165 when checked with a meat thermometer. Chicken will be golden brown and vegetables will be tender.
• Serve hot, garnishing with more fresh thyme or parsley if desired. Enjoy!

HERBED CHICKEN AND SQUASH

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.

CAST-IRON ROAST CHICKEN WITH WINTER SQUASH, RED ONIONS, AND PANCETTA

Steps:

• Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
• Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°F.
• Meanwhile, toss onions, squash, pancetta, and 2 Tbsp. oil in a large bowl to coat; season with salt and pepper.
• Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange squash mixture around. Roast until vegetables are golden brown and tender and an instant-read thermometer inserted into the thickest part of breasts registers 155°F, 50-60 minutes (temperature will climb to 165°F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
• Transfer chicken to a cutting board and carve. Serve with vegetables.

CHICKEN WITH SQUASH, AND ONIONS

Steps:

• Preheat skillet. Cut raw chicken into app. 2" sq. pieces. Spray skillet with non-stick cooking spray. Place chicken in pan. Add water until it is approximately 1/2" deep. Sprinkle generously with Mrs. Dash. While this begins to cook, slice squash into thin circles. Place circles on top of chicken. Sprinkle squash with pepper to taste. Slice onion into circles, then cut circles in half. Separate pieces, and add to pan. Put lid on skillet and cook until juices from chicken run clear.

SQUASH, CHICKEN & COUSCOUS ONE-POT

Steps:

• Heat a large non-stick casserole dish or pan on the hob. Add the harissa, spices and onions, stir and cook gently for 10 mins until soft. Add chicken and brown for 5-10 mins. Add squash, stirring to combine, and a splash of water if it starts to stick. Cook for 5 mins more.
• Tip canned tomatoes into the pan with ½ can of water, cover and simmer for 20-30 mins. Add the lemon zest and juice, cherry tomatoes, couscous and seasoning. Cover and turn off the heat. Leave on the hob for 10 mins, then stir through the coriander and serve.

BASIL CHICKEN WITH SMOKED TOMATO JAM

Steps:

• Preheat oven to 350°. Place the first 7 ingredients in a small heavy saucepan. Add liquid smoke, if desired. Bring to a boil; reduce heat. Simmer, uncovered, until thickened to consistency of jam, about 25 minutes. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat; keep warm., Meanwhile, pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle goat cheese and chopped basil over chicken. Roll up chicken from a short side; secure with toothpicks. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper., In a large ovenproof skillet, heat butter and olive oil over medium heat. Add chicken; brown on all sides. Bake, uncovered, until chicken is no longer pink 12-15 minutes. Discard toothpicks. Serve with tomato jam and julienned basil.

CHICKEN AND SUMMER SQUASH

Steps:

• In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
• Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
• Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

ONE-PAN BAKED CHICKEN WITH SQUASH, SAGE & WALNUTS

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the chicken pieces into a largish roasting tin and toss with the oil, onions and squash. Season with salt and pepper and arrange chicken so it's all skin-side up.
• Roast in oven for about 25 mins, remove, toss through sage, walnuts, then drizzle over vinegar. Using tongs, again arrange chicken so it's all skin-side up. Roast for another 25-30 mins until chicken is golden brown and the veg soft and sticky. Serve straight from the tin with some mashed potato.