Roasted Chicken with Potatoes and Squash

Sunday was just one of those days~ cold (really cold), rainy, sleepy, grumpy, yucky. It was a day made for soup. Unfortunately, I didn’t have the patience for soup on Sunday. My few experiences with soup taught me that it can be very simple or it can be very painstaking. It just takes TIME and some days I don’t want to give it time. My mom and I went to a holiday craft fair Sunday morning and she was telling me about the dinner she made the night before. It was a staple in our cold weather house growing up… It is easy, it is quick, it is nutritious, it is not very fattening, it is delicious. Roasted chicken with potatoes and veggies. Mom makes it with carrots, but I HATE carrots. She also makes it with green beans, adding rosemary to season it. I have had a steady flow of squash lately since it is so ridiculously good in season, so I decided to make it with the squash and oh boy was it good.

So here is the recipe. Perfect for a cold Sunday night or a rush rush weeknight. I have to warn you though, it is a comfort food. The type of comfort food that makes you super sleepy after dinner. So far, this is my favorite cooking dish and luckily Kyle agrees!

Roasted Chicken with Potatoes and Squash

3-4 boneless chicken breasts (cut into little cubes)

a handful of baby red potatoes (or real potatoes) cut into small pieces

2 zucchini cut into rounds

2 yellow squash cut into rounds

(you really can use any kind of veggie you want, so feel free to substitute)

1/4 cup water

EVOO

S&P

1) Preheat oven to 425

2) Cut chicken into cubes, potatoes into wedges, and veggies into rounds (if you use carrots, the baby carrots can be put in whole, as can green beans)

3) Throw it all in a roasting pan or a 9X13 baking dish. Add water, some evoo, season with salt and pepper (rosemary also works well, or veggie seasoning, or most any spices). Stir it all around to get spices evenly distributed.

4) Cover and bake for 33 minutes. Stir it around a little more to make sure everything cooks evenly, then cook uncovered another 33 minutes or until meat is cooked and potatoes are a bit crispy.

Serve fresh out of the oven!

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