Roasted Chicken and Vegetables (autumn version)

1 acorn squash, halved lengthwise, seeded, and sliced into ½ inch pieces

1 lb. cremini mushrooms trimmed and halved

1 large red onion sliced

8 garlic cloves, crushed

1 TB olive oil

4 chicken breasts, with bone in, (also good with thighs)

4 sprigs of fresh rosemary

Preheat oven to 375. Combine squash, mushrooms, onion, 4 garlic cloves and oil in a roasting pan or on a rimmed cooking sheet, lined with foil. Season with salt and pepper and toss to coat. Roast until squash is beginning to often and veggies are heated, about 15 minutes.

Meanwhile, lift up skin of chicken breasts and put one crushed garlic clove and one sprig of rosemary under the skin. Season with salt and pepper to taste.

Remove pan from oven and place ckicken, skin sides up, on top of veggies. Return to oven and roast until chicken is crisp and done and veggies are tender, about 35-40 minutes.

Summer vegetable version:

Exactly the same method as above, except substitute yellow squash for acorn squash, slice into small rounds. Substitute cherry tomatoes, halved, for the mushrooms. Double the garlic.