A perfect set up for the family.
Somehow, I have converted my kids to eating "mommy chicken" instead of chicken nuggets all the time. They actually request it, which I'm honestly proud to admit. So, with that being said, this chicken gave us a dinner for four servings and lunch the next day for two servings. I hadn't tried butternut squash with the boys, but they actually tried it and liked it (meaning they ate a few bites... I'll take the win). Instead of cabbage, for the boys, I gave them mixed berries. They usually have mixed berries at breakfast or lunch but hadn't this day. I loved the flavors of this dish, but I decided to top it off with a side salad (very simple: spring mix, feta, berries, pecans and garlic vinaigrette).
Ingredients
3-4 lb whole chicken
3-4 tbsp olive oil
lemon juice to taste
4 tbsp minced garlic
1 red onion (quartered)
poultry seasoning to taste
salt & pepper to taste
1 butternut squash
1 head of cabbage
Directions
Preheat oven to 450 degrees.
Spray a dutch oven or deep dish with cooking spray and place the chicken inside (breast side up).
Drizzle with 2 tbsp olive oil and lemon juice (I covered the chicken with lemon juice, but it wasn't smothered).
Sprinkle salt, pepper and poultry seasoning to your liking (I just lightly covered the chicken).
Stuff the chicken with the garlic and onion.
Place chicken in the oven and bake for 1 hour.
While chicken is cooking, peel, seed and cube the butternut squash.
Cut the cabbage a 5 or so large chunks.
Line a baking sheet with foil and spray with cooking spray.
Place the butternut squash and cabbage on the baking sheet and drizzle with 1 or 2 tbsp olive oil and sprinkle salt and pepper. Mix all over with your hands.
Place the vegetables in the oven when there is 35 minutes left to cook for the chicken.
Be sure to cook until the chicken reads 165 degrees and the vegetables are cooked all the way through.
Makes 6 servings
Nutrition Facts (1 serving) Calories: 426 Carbs: 30g Fat: 22g Protein: 32g
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