Baked Chicken & Cinnamon Squash
Add to CollectionBaked Chicken & Cinnamon Squash is one of my most favorite dinners! Flavor-filled and juicy chicken sitting in a bed of ground cinnamon, brown sugar, peaches, rosemary, and garlic creates a flavor that will make your tastebuds burst with joy!
Equipment
- Large bowl or disposable baking pan
- Plastic wrap or aluminum foil
- Baking dish, 13x9-inch or a large cast-iron
- Meat baster or spoon
Ingredients
- 2-3 lbs chicken , bone-in breasts, thighs, or legs
- salt + pepper , to season chicken prior to chilling in the refrigerator
- 2 small acorn squash , halved, peeled, cut into 2-inch cubes
- 4 cloves garlic , unpeeled
- 4 cloves garlic , peeled & minced
- 2 tbsp olive oil
- ¼ cup light brown sugar
- 1 tsp salt
- 2 tbsp rosemary , dried or freshly chopped
- ¼ tsp ground cinnamon
- 1 16-oz can sliced peaches in juice
Instructions
- Preheat oven to 400° F.
- In a large bowl or a disposable pan, generously salt and pepper the chicken pieces, cover with foil or plastic wrap, and then refrigerate while you assemble the ingredients and chop the veggies.
- In a 13x9-inch baking dish or a large cast-iron skillet, toss the peeled and chopped squash pieces, vegetable oil, all garlic (minced and whole), salt, and cinnamon.
- Arrange the chicken in the baking dish or cast-iron pan with the squash and garlic. Sprinkle the chicken and squash with brown sugar and chopped rosemary.
- Bake for 1 hour, uncovered. Baste the chicken and squash occasionally with the pan drippings.
- Remove from oven and spoon the pan drippings over the chicken and squash. Add the canned peaches along with the juice and bake for about 15 minutes longer. The squash should be soft and the peaches heated all the way through.
- NOTE: The unpeeled baked garlic can be cut open and then spread over each serving, if desired.
Notes
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