Here we are again. How do we keep getting to this point? One cold little four letter word, that’s how. Snow. Now to be honest, I really haven’t even been outside this winter for more than a minute or two at the most. Here’s the thing though – as long as it’s winter it is RSV season. As long as it is RSV season means we aren’t going anywhere.
In light of this I’m actually grateful that I keep coming back to this dish. All things considered this is really good fuel. I owe the thanks for this concoction to a few sources. I sometimes make a similar dish that uses a honey, rosemary, mustard glaze, but a friend of mine made a different variation for us after the baby came home.
I don’t usually like taking shortcuts, but in this case I’ve been making an exception lately by using onion soup mix for seasoning. When you are starving but need something that can basically cook unattended with very little effort and have great results, well then this could be your go-to dish too!
CHICKEN & ROASTED VEGETABLES
3 boneless, skinless chicken breasts (or use thighs if you prefer), cut into large chunks, about 1 1/2 inch cubes, set aside in refridgerator
3 large yukon gold potatoes, washed and cut into bite-size chunks
4 large carrots, peeled and cut into bite-size chunks
1 butternut squash, approximately 2-3 lbs, peeled and cut into bite-size chunks
Preheat oven to 400 degrees F.
Try to cut all of the vegetables into about the same size so they cook at the same rate. If you like your squash a little bit more firm then make those chunks slightly larger.
Place all the vegetables into a colander and rinse with cool water. Then place in a large dish.
1 package Lipton onion soup mix
2 Tbsp honey
Kosher salt and freshly ground pepper, to taste
Roast for 35 minutes. Remove from oven.
Remove the chicken from the refridgerator and season to taste with more salt and pepper. Stir in with the vegetables on the baking sheet. Sprinkle 3 Tbsp of dark brown sugar over the chicken and vegetables and stir in to dissolve.