Author Notes
This dish warms up the house with yummy smells. For a leaner version, remove the chicken skin. I like to leave it on for more flavor. —nannydeb
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Ingredients
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1 tablespoon
olive oil
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1 tablespoon
balsamic vinegar
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2 teaspoons
fresh thyme, minced
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1/4 teaspoon
salt
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1 dash
black pepper
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1 cup
butternut squash, cubed
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4
small red potatoes, cubed
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1
leek, sliced
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3
whole garlic cloves
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2
split chicken breast, fat removed
Directions
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In a glass casserole dish, whisk together olive oil, balsamic vinegar, thyme, salt and pepper.
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Toss butternut squash, potatoes and leeks with olive oil mixture.
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Place chicken breast on top of the vegetables and spoon a bit of the olive oil mixture over top. Sprinkle with salt and pepper to taste.
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Bake at 350 degrees for 45-50 minutes or until vegetables are tender and chicken juices run clear.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!
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