Airline Breast Of Chicken Recipe
Roasted Squash, Zucchini, And Brabant Potatoes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Peel and dice the butternut squash into cubes. Slice the zucchini into rounds. Cut the Brabant potatoes into quarters.
- 2
Season the Chicken
In a bowl, mix the olive oil, minced garlic, rosemary, salt, and pepper. Rub this mixture over the chicken breasts evenly.
- 3
Roast the Vegetables
On a large baking sheet, spread the butternut squash, zucchini, and Brabant potatoes. Drizzle with olive oil, season with salt and pepper, and toss to coat. Add the chicken breasts to the baking sheet.
- 4
Bake
Place the baking sheet in the oven and roast for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- 5
Serve
Remove from the oven and let rest for a few minutes before serving. Plate the chicken alongside the roasted squash, zucchini, and Brabant potatoes.
