Lemon-Herb Chicken + Roasted Delicata Squash
We decided to paint our bathroom today. It's a small room, so we thought it would be quick and painless. Let's just say painting a bathroom sucks way more than painting a bedroom, even though bathrooms are generally 1/4 the size of bedrooms. Lesson learned. Don't be like me. Don't let your tiny bathroom play you for a fool.
Even so, I promised you a new post today. And I can't go breaking promises less than a week after launching A Joy in the Kitchen! So, right now, while we’re waiting for the primer to dry, I’m writing a short and sweet post, about a few short and sweet recipes that you can whip up anytime. Calling all multi-taskers...this one's for you!
I made this meal on Friday before going to work, while simultaneously doing laundry, vacuuming, scrubbing the shower, and taking photos of the food so I could eventually share it with you. I left half of it in the fridge for Jon to have after work, and I took the other half to work for my own lunch/dinner. All of these recipes are non-recipes, which means no measurements, no rules, no judgment. Just do your thing!
Preheat oven to 400 degrees. Place chicken breasts in a rimmed baking dish lined with parchment. Squeeze fresh lemon juice over the chicken, and season on both sides with Kosher salt, fresh-ground black pepper, and garlic or onion powder. Sprinkle some fresh rosemary or thyme over the chicken and roast until cooked through, about 25-30 minutes for smaller chicken breasts, or up to 40 minutes for larger ones. If you have an instant-read thermometer, you want it to register 165 degrees. Allow the chicken to rest 10 minutes before slicing or serving.
Roasted Delicata Squash
Cut squash lengthwise and scoop out the seeds. Place squash skin-side down in another rimmed baking dish lined with parchment, and sprinkle each piece of squash with Kosher salt, a small pinch of red pepper flakes, and a pinch each of cinnamon and nutmeg. Drizzle a tiny bit of pure maple syrup over the squash, add a small pat of butter to each cavity, and throw a few fresh sage leaves on top. Roast for about 30 minutes, in the same 400 degree oven as the chicken, or until squash is easily pierced with a fork. The cooking time is going to vary depending on the size of the squash you have on hand. You can scoop the flesh of the squash out if you’re not into eating the skin, or eat you can do as I do and scarf it down, skin and all, just like you would a sweet potato.
I served the chicken and squash with a simple arugula salad. You’ll quickly learn that baby arugula is my salad green of choice. Simply throw a couple handfuls of arugula into a bowl, toss with equal parts balsamic vinegar and olive oil, season with salt and pepper, and garnish with your choice of toppings. I used goat cheese and walnuts.
What are your favorite quick meals to make when life gets a little crazy?