Mushrooms, acorn squash, and rosemary lend a woodsy taste to roast chicken. We used cremini mushrooms, but regular white button mushrooms can be substituted.

　　

Ingredients

Serves 4

　　1 acorn squash, halved lengthwise, seeded, and sliced 1/2 inch thick

　　1 pound cremini mushrooms, trimmed and halved

　　1 large red onion, cut into 1/2-inch wedges

　　8 garlic cloves, crushed

　　1 tablespoon olive oil

　　Coarse salt and fresh ground pepper

　　4 bone-in chicken breast halves (10 ounces each)

　　1 tablespoon dried rosemary, crumbled

　　

Step 1

Preheat the oven to 375°F. Combine the squash, mushrooms, onion, garlic, and oil in a roasting pan; season with salt and pepper, and toss to coat. Roast until the squash is beginning to soften and all the vegetables are heated through, about 15 minutes.

　　

Step 2

Meanwhile, lift up the skin from the chicken breasts; rub the flesh with the rosemary and some salt and pepper. Replace the skin; season the chicken all over with more salt.

　　

Step 3

Remove the roasting pan from the oven, and place the chicken, skin sides up, on top of the vegetables. Return to the oven; continue roasting until the chicken is cooked through and the vegetables are tender, about 35 minutes.

　　

Preparing Acorn Squash

Step 4

Wash, dry, and halve the squash lengthwise; scoop out the seeds with a spoon, then slice the flesh. There’s no need to peel the squash; the skin becomes soft and tender once cooked.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.