“I’m So Baked” Chicken with Butternut Squash & Potatoes

2 tablespoon minced garlic (6 cloves), divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon dried rosemary
2 tablespoon cannabutter, melted
(We suggest using the Easy Butter Maker)
6 chicken breasts
12 ounces red potatoes, cut into wedges
8 ounces cubed peeled butternut squash
4 tablespoon cannabutter, melted

Preheat oven to 450°. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and rosemary in a small bowl. Brush both sides of chicken breasts with melted cannabutter. Rub garlic mixture onto both sides of chicken breast. Place chicken breasts on cookie sheet. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake uncovered at 450° for 10 minutes and flip and bake for 10 minutes. Let stand 10 minutes.

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