Ingredients

• 4 split chicken breasts (skin on, bone in)
• 4 tbsp French Pantry Rosemary Olive Oil blend
• 2 tspn French Pantry Rosemary, Basil and Thyme Herb Blend
• 1 ½ tspn French Pantry Sel Gris Salt
• 1 tspn freshly ground black pepper
• 1 acorn squash, halved, seeded, and cut into ½ inch rings
• 6 shallots, halved
• 2 cups red seedless grapes, separated into 4-6 small bunches
• 2 cups fresh baby arugula
• 1 lemon, juiced

bon COOK Products Used

1. Preheat oven to 425 °F. Place Flexiflat on Medium Perforated Baking Sheet
2. Brush chicken with 2 tablespoons of Rosemary Oil and sprinkle with 1 teaspoon of Salt, 1 teaspoon of Rosemary, Basil and Thyme Herb Blend and ½ teaspoon pepper.
3. Place chicken on one half of pan and squash on other half of the pan and drizzle with remaining 2 tablespoons of Rosemary Oil, and remaining Herb Blend, Salt and pepper. Tuck shallots in around chicken and squash.
4. Bake for 30 minutes.
5. Add Grapes and bake for 15 minutes more.
6. Remove from oven and sprinkle with arugula and drizzle with fresh lemon juice.

bon TIP: You can substitute any winter squash you prefer, peeled as required.

Enjoy!

Time:

Recipe Yield