Wednesday, 22 December 2010 00:00
Pan-Roasted Chicken and Garlic with Squash and Kale
A one-pan dinner! Serves 1-4
Fall is one of my favorite times of the year and this recipe is all about it. Here’s a chicken dinner that is easy to make, easy to clean, and takes less than 40mins to prepare.
Plus, it’s also seasonal for both the Earth and the athlete reflecting our fall focus, Recovery! Perfect for a family dinner or one person with fantastic leftovers.
- 1 Whole, Organic, Free-Range Chicken cut into 8 pieces (ask your butcher to do this)
- 1 Bulb of Garlic, skinned into cloves
- 1 Small to Medium Winter Squash (acorn or butternut) peeled and cut into chunks OR 2 Cups Patty Pan Squash
- 1 Bunch of Kale (lacinato, green, or red Russian), chopped into 1 inch pieces
- ¼ Cup of Water
- Olive Oil
- Sea Salt
- Black Pepper
- Preheat oven to 450
- Heat large sauté pan over med-high heat for 2-3 mins. In the meantime salt and pepper both sides of chicken liberally.
- Add 1 Tablespoon of Olive Oil to pan and swirl to coat bottom. Place back on heat and carefully add pieces of chicken (starting from large to small: breasts, legs, thighs, wings) skin side down and gently shake the pan to avoid sticking.
- Allow chicken to cook untouched for 5-8 mins.
- Toss Squash and Garlic with 1 Tablespoon of Olive Oil and pinch of salt.
- Turn chicken over, revealing a deep golden brown color, and cook for another 2-3mins to seal in bottom side.
- Turn off heat and add Squash and Garlic to pan, distributing evenly.
- Place pan in pre-heated oven for 15-20 mins, depending on size of chicken.
- When finished remove chicken, squash and garlic from pan to a plate. Spoon off almost all excess fat and return to stove top. Turn heat to medium and add ¼ cup of water. Bring water to boil while scraping browned bits from bottom of pan.
- Add Kale to pan and cook for 1 min. Remove kale to plate with chicken and squash along with remaining juices.
This can be served alone, with a whole grain, or some nice sprouted and heated bread. Enjoy!!