You may remember a few weeks ago when I mentioned that my hubby and I are trying to eat healthier and lose a few pounds, so we joined a local vegetable coop where we receive a bag full of in-season vegetables weekly. Each week is different and we never know what we are going to get until the morning of the delivery. The nights we get the delivery, I take out chicken to prepare for dinner because it is such a versatile protein. A few things we received this last week were potatoes, beets, onions, and acorn squash. I had an idea for a one pot meal that would be easy and delicious: baked chicken with roasted vegetables. This is a Greek-style meal that both, my husband’s and my family often ate. This also happens to be my hubby’s ultimate comfort food, so I knew he would love it.
If you have ever tried to prepare acorn squash, then you know it can be a mission. The squash itself has a tough skin that can only be peeled with a peeler. The thick walls of the vegetable’s flesh make it difficult to get a knife through- unless you have a great knife to do the job. Fortunately, I had my handy Chicago Cutlery Santoku knife to help me out. I cut the acorn squash in half first, then I peeled the skin off with a peeler. Once most of the skin was off, I chopped the squash up into cubes and tossed them into a large casserole dish. I also added skin-on red potatoes and beets, cut into quarters, and chopped an onion. I put a few tablespoons of olive oil and finished off with some salt, pepper, and garlic powder, popped the dish in a 400 degree oven for 20 minutes to brown the potatoes a bit, then I covered the casserole dish and continued to cook until the vegetables were fork-tender.
Since there was no room for the chicken in the vegetable dish, I had to make this a two-pot meal and baked the chicken on it’s own. I tossed the chicken with some olive oil, then I sprinkled it with salt, pepper, paprika, garlic, and oregano. I placed it in the oven for about 30 minutes and then covered it with aluminum to finish cooking. The reason I cooked the chicken was to keep the juices inside the meat and prevent it from drying up.
The knives from Chicago Cutlery made chopping up the vegetables effortless. The easy-to-grip handle makes each cut strong, and the ultra sharp blades make it easy to breeze through chopping. I was impressed with the sturdy handle of the knife and the easy-to-hold grip. You can check out Chicago Cutlery Knives at Amazon, plus you can win a Chicago Cutlery DesignPro Chef Knife pictured below:
Just fill out the easy Rafflecopter form below to enter!
a Rafflecopter giveaway
I wrote this review while participating in a Brand Ambassador Campaign by Mom Central Consulting on behalf of Chicago Cutlery and received products to facilitate my post and a promotional item to thank me for taking the time to participate