After a heavy red-meat type of weekend with Slow Roast Beef Brisket and my Paleo Lasagne we’d decided on chicken tonight as a lighter option for dinner and I wanted something fairly healthy without too much fat. I find that if you use herbs right then they add all the flavour you need to food and you can do away with some of the fat which usually makes it taste so amazing! I settled on Rosemary to go with the chicken and thought that the combination of Lemon and White Wine would work really well as a delicious sauce.
You need to begin by preheating your oven to 200C. Prepare the Butternut Squash for roasting. Everyone has their own method, but I like to slice off the top and bottom of the squash and then use a potato peeler to remove the skin. From the top, slice the squash into discs about 1cm thick until you get to the hollow bit. Scoop out the seeds (and keep these to cook roast later with some spices!) and then continue slicing. Slice each ring lengthways and horizontal until you end up with cubes.
Add to a roasting pan or baking tray with half (2tsps) of the olive oil and season well with salt and pepper. Pop into the oven to cook for about 20minsMeanwhile, heat the rest of the oil in a frying pan. Season the chicken breasts with salt and pepper and sear them in the hot oil so that they get a bit of colour.
Peel and slice the onions and the garlic and once the chicken is browned slightly remove it from the pan. Add the onion slices and brown them off slightly on a low heat. Then add the garlic and cook for another couple of mins until it is soft.
Remove the leaves from the rosemary stalk and add them to the pan along with the white wine. Zest and juice the half of the lemon and add this to the pan aswell and season everything with salt and pepperRemove the squash from the oven but leave the oven running. The squash should be soft all the way through (if not, cook for another 5 mins) and then add this to the pan. Put the chicken breasts back into the pan sitting them on two sprigs of rosemary. Season them well and top with lemon slices and another sprig of rosemary each.Put the entire pan into the oven for 20 mins (you’ll need to transfer everything to an ovenproof dish if you’re not able to put your stove-top pan into the oven). Check that the chicken is cooked all the way through by piercing it with a knife. If it’s not pink in the middle and the juices run clear then it’s done.Serve this dish with some green vegetables such as asparagus or broccoli, whatever your favourite is!
I loved the tangy tartness of the sauce – it tasted very fresh but also comforting at the same time. Rosemary and chicken go so well together and mixed with the lemon, garlic and wine, really made a stand-out dish that is so easy to make. The earthy sweetness of the Butternut Squash paired so well with the zinginess of the sauce that we’re making this a staple dish in our household! And…only one pot to wash up! BONUS!!
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