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Squashed Chicken

If you love squash, mushrooms, garlic and chicken, then this dish will be a guaranteed winner.

4 – 6 Chicken breasts, skin on
(you can also substitute a whole cut-up chicken)
1 Acorn squash
8 oz Baby Bella mushrooms, thickly sliced
10 Cloves garlic, crushed
4-5 TBSP Extra virgin olive oil
1 Medium onion, sliced
3-5 TBSP Arizona Original Rub

Preheat oven to 375 degrees. In a separate dish, season chicken thoroughly on all sides with Arizona Rub. If possible, work the rub under chicken’s skin. Cover and set aside. Cut acorn squash in two, remove seeds and cut into 1" wedges. Place in roasting pan with sliced mushrooms, crushed garlic and sliced onion. Drizzle with extra virgin olive oil, season with about 1½ tablespoons of Arizona Original Rub and toss well to coat entire squash mixture. Roast uncovered for 15 to 20 minutes or until squash begins to soften. Remove from oven. Place chicken pieces in roasting pan on top squash mixture. Put back in oven and continue roasting uncovered for 30 to 45 minutes until chicken is cooked through and juices run clear. Note: Cooking time depends on size of chicken breasts/pieces. Internal temperature should reach 165 degrees. Remove from oven and serve.

 

Serves 4

 

*Cook times are approximate.