Roasted Chicken with Acorn Squash

• 1 acorn squash, halved lengthwise, seeded, and sliced 1/2-inch thick

• 1 pound mushrooms, trimmed and halved

• 1 large red onion, cut into 1/2-inch wedges

• 8 garlic cloves, crushed

• 1 tablespoon olive oil

• Coarse salt and freshly ground pepper

• 4 bone-in chicken breast halves (10 ounces each)

• 1 tablespoon dried rosemary, crumbled

Directions

1. Preheat oven to 375 degrees. Combine the squash, mushrooms, onion, garlic, and oil in a roasting pan; season with salt and pepper, and toss to coat. Roast until the squash is beginning to soften and all the vegetables are heated through, about 15 minutes.

2. Meanwhile, lift up the skin from the chicken breasts; rub the flesh with rosemary and some salt and pepper. Replace the skin; season the chicken all over with more salt.

3. Remove the roasting pan from the oven, and place the chicken, skin side up, on top of the vegetables. Return to the oven; continue roasting until the chicken is cooked through and the vegetables are tender, about 35 minutes.

4. Meanwhile, bring 1 1/2 cups water to a boil with 1/4 teaspoon salt. Put 3/4 cup of couscous in a glass bowl; pour in boiling water. Cover tightly with plastic wrap; let stand 5 minutes. Uncover; fluff with a fork. Serve couscous with squash, mushrooms and chicken. Use the sauce at the bottom of the pan for rich flavor

I got bountiful baskets this week with acorn squash and mushrooms. So I decided to make dinner with them and chicken and some onions This recipe just fit perfectly with what I was thinking. This recipe is from Martha Stewart. I used regular breast with no skin and they turned out very moist and wonderful tasting. This recipe was so good my kids even loved it. I added the couscous and it went perfectly. I can't wait to make it again.