Jake's Rosemary Chicken
This dish tastes as good as it looks. Preparation and cooking for Jake’s Rosemary Chicken only takes a few minutes (about 25-35 minutes) and if you’ve got kids - cleanup is even quicker!
Jake’s Rosemary Chicken is a super easy weekday meal that family and friends will love and ask for over and over again.
INGREDIENTS (Serves 2):
- Jake’s Seasoning
- 2 boneless chicken breasts, with skin
- 3 oz. baby spinach
- 8-10 oz. butternut squash (about ¼ of the squash)
- 1 red onion
- 2-3 cloves of garlic
- ¼ Tsp. nutmeg
- Fresh chives, thinly sliced
- 2 sprigs of fresh rosemary
- 1 Tbs. butter
- 1 Tbs. sour cream
- 1 Tbs. sherry vinegar (or red wine vinegar with a pinch of sugar)
- Olive Oil
- Fresh ground black pepper
Preheat the oven to 450 degrees. While the oven preheats, cut the butternut squash into ½-inch cubes. Peel and quarter the onion and seperate the layers. Place peeled garlic on a piece of foil, drizzle olive oil over the garlic then fold the foil over the garlic forming a pouch.
On a baking sheet, or in a shallow baking pan, toss the butternut squash with nutmeg and olive oil. Add Jake’s Seasoning and pepper to taste. On a separate baking sheet, toss the onion with olive oil, Jake’s Seasoning and pepper to taste. Add the pouch of garlic to one of the baking sheets and roast all of the vegetables together in the oven until vegetables are tender and the garlic is golden and soft, about 15-18 minutes.
Arrange the vegetables in a single layer with the thinnest and smallest pieces in the middle and the larger pieces around the edges as the edges of the pans/sheets tend to get hotter and will cook faster.
If you prefer, you can absolutely substitute the butternut squash purée with mashed potatoes.
While the veggies roast, prepare the chives, strip the rosemary leaves from their stems and mince the leaves. Add the minced rosemary leaves to a small bowl and stir in about 1 Tbs. of olive oil to create the rosemary oil. Pat dry the chicken and season all over with Jake’s Seasoning and pepper to taste.
In a medium pan, heat 2 Tbs. olive oil over medium-high. When the oil is ready, add the chicken skin side down and sear the skin until it’s golden and easily lifts from the pan, about 6 minutes. Flip the chicken and pour the rosemary oil over the chicken. Continue to cook the chicken, about another 6 minutes or until no longer pink, while repeatedly spooning the rosemary oil from the pan over the chicken. Transfer the chicken to a plate to rest.
While searing the chicken, blend together until smooth the butter, sour cream, roasted squash, roasted garlic, ¼ Tsp. Jake’s Seasoning and pepper. In a large bowl, toss the spinach, roasted onion, sherry vinegar, chives and about 1 Tbs. olive oil to create a salad.
Plate the chicken over the butternut purée. Serve with the salad and enjoy a glorious easy weekday dinner!
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