In the Kitchen Roasted Chicken with Butternut Squash

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CampFire ChiCken Breast with Butternut squash

2 16-20 oz. skin-on, bone-in split chicken breasts

1 Butternut squash (2-3 lbs.)

2 Garlic cloves

1 tsp Oregano, dried

2 sprigs Rosemary Juice from half a lemon

Salt and pepper

Oils & Vinegars

3 tbsp Olive oil

1/4 cup grated Parmesan

1 Cast Iron Skillet

1. Preheat grill to 450°F

2. Combine 2 tsp olive oil, garlic, lemon juice, oregano, and 2/3 of the rosemary in a small bowl.

Stir and set aside.

3. Combine butternut squash, 1 tsp olive oil, and parmesan cheese in a bowl, season with salt and pepper, and toss until evenly coated. Set aside.

4. Place split breasts in a cast iron skillet, trying not to overlap or overcrowd. Season liberally with salt and pepper.

5. Brush the olive oil/seasoning mix over the chicken breasts until evenly coated.

6. Place skillet on the grill and cook each side of the chicken for 15-20 minutes. Remove skillet from the grill and add in squash, arranging around the chicken.

It’s OK if some are slightly under the chicken. Grill for an additional 15-20 minutes, or until chicken reaches an internal temp of 160-165°F. Mix squash in skillet after 10 minutes to help cook more evenly.

7. Remove skillet from the grill and let chicken rest in the skillet for 5 minutes before serving. Serve sprinkled with the rest of the fresh rosemary all over.

The final serving temp should be 165 °F. A digital thermometer really helps!