La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/4219/Peachy_Baked_Chicken_and_Acorn_Squash
Peachy Baked Chicken and Acorn Squash
Yield: 4 servings
Ingredients
| 2 |
|
small acorn squash (1 1/4 pounds each)
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|
| 4 |
cloves |
garlic, minced
|
|
|
| 2 |
Tablespoons |
olive oil, divided
|
|
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| 4 |
|
chicken drumsticks
|
|
|
| 4 |
|
chicken thighs
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|
|
| 1/4 |
cup |
packed brown sugar
|
|
|
| 1 |
teaspoon |
salt
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|
| 1 |
Tablespoon |
minced fresh rosemary or 1 teaspoon dried rosemary, crushed
|
|
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| 1 |
can |
(15 1/4 ounces) sliced peaches, undrained
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Directions:
Preheat oven to 350 degrees F.
Cut squash in half lengthwise; discard seeds. Cut each half width-wise into 1/2- inch slices; discard ends. Place slices in an ungreased 13 x 9 x 2- inch baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil.
In a large skillet, brown chicken in remaining oil. Arrange chicken over squash.
Combine the brown sugar, salt and rosemary; sprinkle over chicken.
Bake, uncovered, for 45 minutes basting with pan juices twice.
Pour peaches over chicken and squash.
Return to oven and continue to bake, uncovered, for an additional 15 minutes or until chicken juices run clear and peaches are heated through.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/4219/Peachy_Baked_Chicken_and_Acorn_Squash