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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sheet Pan Chicken with Squash and Apples Recipe

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This recipe for Sheet Pan Chicken with Squash and Apples is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ - 3 pound meaty chicken pieces (breast halves, thighs, and drumsticks)

¼ cup snipped fresh basil

1 teaspoon lemon zest

½ teaspoon salt

1 - 2 pinches crushed red pepper

3 tablespoon olive oil

2 small delicata squash, halved lengthwise, seeds removed, and sliced crosswise into 1/2-inch slices

2 medium cooking apples (Fuji, Gala, or Cortland), cored and each cut into 8 wedges

1 lemon, sliced

1 teaspoon fennel seeds, slightly crushed
Directions:
Directions:
Preheat oven to 450°F. Line a large shallow baking pan with foil. Pat chicken dry with paper towels and place in prepared pan. In a small bowl combine basil, lemon zest, salt, and crushed red pepper. Rub herb mixture evenly over chicken;. drizzle with 2 Tbsp. of the oil. Roast, uncovered, 20 minutes.

Add squash, apples, lemon, and fennel seeds to pan (or divide the mixture between two baking pans if crowded). Drizzle with remaining 1 Tbsp. oil and toss to coat. Roast 15 minutes more or until chicken is no longer pink (170°F for breasts; at least 175°F for thighs and drumsticks). If desired, top with additional basil and lemon zest.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I have not made this yet

 

 

 

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