Lemon-Herb Chicken + Roasted Delicata Squash

We decided to paint our bathroom today. It's a small room, so we thought it would be quick and painless. Let's just say painting a bathroom sucks way more than painting a bedroom, even though bathrooms are generally 1/4 the size of bedrooms. Lesson learned. Don't be like me. Don't let your tiny bathroom play you for a fool.

Even so, I promised you a new post today. And I can't go breaking promises less than a week after launching A Joy in the Kitchen! So, right now, while we’re waiting for the primer to dry, I’m writing a short and sweet post, about a few short and sweet recipes that you can whip up anytime. Calling all multi-taskers...this one's for you!

I made this meal on Friday before going to work, while simultaneously doing laundry, vacuuming, scrubbing the shower, and taking photos of the food so I could eventually share it with you. I left half of it in the fridge for Jon to have after work, and I took the other half to work for my own lunch/dinner. All of these recipes are non-recipes, which means no measurements, no rules, no judgment. Just do your thing!

Lemon-Herb Chicken
Preheat oven to 350 degrees. Place chicken breasts in a rimmed baking dish lined with parchment. Squeeze fresh lemon juice over the chicken, and season on both sides with Kosher salt, fresh-ground black pepper, and garlic or onion powder. Sprinkle some fresh rosemary or thyme over the chicken and roast until cooked through, about 30-35 minutes for smaller chicken breasts, or up to 40 minutes for larger ones. If you have an instant-read thermometer, you want it to register 165 degrees. Allow the chicken to rest 10 minutes before slicing or serving.

Sweet + Spicy Roasted Delicata Squash
Cut squash in half lengthwise and scoop out the seeds. Place squash skin-side down on a large baking sheet lined with parchment, and sprinkle with Kosher salt, red pepper flakes, cinnamon and nutmeg. Drizzle a tiny bit of pure maple syrup over the squash, add a small pat of butter to each cavity, and throw a few fresh sage leaves on top. Roast for about 45 minutes, in a 400 degree oven, or until squash is easily pierced with a fork. The cooking time may vary slightly depending on the size of the squash. Serve whole with any juices drizzled over the top

Arugula Salad
I served the chicken and squash with a simple arugula salad. You’ll quickly learn that baby arugula is my salad green of choice. Simply throw a couple handfuls of arugula into a bowl, toss with equal parts balsamic vinegar and olive oil, season with salt and pepper, and garnish with your choice of toppings. I used goat cheese and walnuts.

What are your favorite quick meals to make when life gets a little crazy?

Cheers! Alex