Tuesday, August 21, 2012

Roast Chicken with Summer Veggies


This chicken and vegetables makes a light, healthy but satisfying summer or fall dinner.



4 boneless skinless chicken breast
1 large or 4 small yellow crockneck squash
5 whole carrots
1 large onion
2 stalks celery
2 large cloves garlic
fresh parsley
salt & pepper
1/4 stick butter
Place chicken breast in a 13x9 glass baking dish and season with salt & pepper. Thinly slice the garlic and scatter over the chicken. Slice the squash and celery into half moons and roughly chop the carrots and onion. Spread the vegetables evenly around and then sprinkle the whole dish with a generous amount of fresh parsley, salt and pepper. Cover tightly with foil and bake at 350 degrees for 1 hour.
Uncover, add the butter in pats across the top of the dish and bake an additional 20 minutes until the top of the chicken starts to turn golden and the chicken is cooked through.