by nannydeb
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nannydeb's Notes:
2 teaspoons olive oil Ask a question about this ingredient
1 tablespoon balsamic vinegar Ask a question about this ingredient
2 teaspoons fresh thyme, minced Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 dash black pepper Ask a question about this ingredient
1 cup butternut squash, cubed Ask a question about this ingredient
3 small red potatoes, cubed Ask a question about this ingredient
1 leek, sliced Ask a question about this ingredient
3 whole garlic cloves Ask a question about this ingredient
1 split chicken breast, fat removed Ask a question about this ingredient
In a small bowl, whisk together olive oil, balsamic vinegar, thyme, salt and pepper. Set aside.
Ask a question about this stepIn a glass casserole dish, toss butternut squash, potatoes and leeks with olive oil mixture.
Ask a question about this stepPlace 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.
Ask a question about this stepBake at 350 degrees for 45-50 minutes or until vegetables are tender and chicken juices run clear.
Ask a question about this stepThis sounds really tasty with the roasted chicken and veggies combining with the thyme - and I love that it's so simple - pop it in the oven and read until dinner is ready - perfect!!!!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Roast chicken, my ideal meal! Thanks for recipe.