Chicken With Pumpkin And Zucchini Recipes
CHICKEN WITH PUMPKIN AND ZUCCHINI
Make and share this Chicken With Pumpkin and Zucchini recipe from Food.com.
Provided by MA HIKER
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse chicken; pat dry with paper towels.
- Spray an unheated 12-inch skillet with nonstick cooking spray.
- Preheat skillet over medium heat.
- Add the chicken and cook for 10 to 15 minutes or until lightly brown, turning to brown evenly and adding onion and garlic during the last 5 minutes of cooking.
- Add the potatoes and pumpkin or winter squash.
- Combine wine or broth, rosemary, salt, and pepper; pour over chicken and vegetables. B.
- ring mixture to boiling; reduce heat.
- Cover and simmer for 25 minutes. Add zucchini. Cover and cook about 5 minutes more or until chicken and vegetables are tender and chicken is no longer pink.
- Using a slotted spoon, transfer chicken and vegetables to a serving platter.
- Pass pan juices.
- If desired, serve with lemon wedges.
Nutrition Facts : Calories 398.7, Fat 21, SaturatedFat 6, Cholesterol 103.5, Sodium 206.5, Carbohydrate 19, Fiber 2.7, Sugar 2.8, Protein 28.4
SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL
In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
- In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
- Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.
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- Rinse chicken; pat dry with paper towels. Spray an unheated 12-inch skillet with nonstick cooking spray. Preheat skillet over medium heat. Add the chicken and cook for 10 to 15 minutes or until lightly brown, turning to brown evenly and adding onion and garlic during the last 5 minutes of cooking. Add the potatoes and pumpkin or winter squash.
- Combine wine or broth, rosemary, salt, and pepper; pour over chicken and vegetables. Bring mixture to boiling; reduce heat. Cover and simmer for 25 minutes. Add zucchini. Cover and cook about 5 minutes more or until chicken and vegetables are tender and chicken is no longer pink. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Pass pan juices. If desired, serve with lemon wedges. Makes 6 servings.
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