I'm making it this weekend to help feed a crowd, so you might find this comes just in time for the holiday season. It's a nice alternative to the traditional dishes. Plus it's all vegetables that are easy to find in the early winter. Enjoy!
Total time (approx.): not sure.. 2 hrs? It bakes for about an hour.
Ingredients (all approximate):
Chicken: I use about 1/2 lb chicken breast pieces, but more meat would work, and of different cuts.
1 butternut squash
3 small potatoes (optional)
1/2 - 1 green pepper (optional)
2 T olive oil
1 t paprika (optional)
1/2 t ground black pepper
herbes de provence
3-5 cloves garlic
2-3 Tbsp butter
1 c. chicken stock.
Here's how you make it:
Cut up carrots, squash, onion, potatoes, and pepper into bite-sized pieces.
Toss with olive oil, paprika, black pepper, rosemary, 1 tsp. salt and 1 tsp. herbes-de-provence. Place in a greased 9x13 (or similar size) baking dish.
Preheat oven to 350.
Cut up chicken into large pieces and mix with a generous amount of pressed (or minced) garlic (3-4 cloves), 1 tsp herbes-de-provence. Heat up butter in a pan on medium heat. Sear the chicken mixture by turning up the heat a bit and quickly cooking just the outside of the chicken. Be sure to include all the garlic and spices!
Nestle the chicken in with the vegetables. In this picture, I made the chicken pieces a bit smaller than usual. I would recommend larger pieces of chicken, but that is your preference.
Squeeze 1/2 a lemon over the whole thing.
Cover with tin foil and bake in oven at 350 for 50 minutes.
Uncover and bake another 15-20 min, or until vegetables look done. (Can you easily poke them with a knife?) Don't be afraid to leave some of the vegetables on top a bit firmer, because the ones underneath are probably soft.
Omit chicken if you want a side dish.
I think the first time I made it, I didn't use the paprika. That was good too.