Cooked - Herbed Chicken And Squash

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Herbed Chicken And Squash

4.0

4 bone-in, skinless chicken breasts (about 2 ½ pounds)

2 tablespoons chopped fresh rosemary, divided, plus 4 sprigs for garnish

1 teaspoon salt, divided

½ teaspoon freshly ground black pepper, divided

1 pound peeled, seeded and cubed butternut squash

2 teaspoons canola or olive oil, divided

¾ pound cipollini or sweet onions, halved if large

3 teaspoons balsamic vinegar, divided

Vegetable oil cooking spray

2 tablespoons apricot preserves

2 teaspoons Dijon mustard

2 teaspoons chopped ginger

1 clove garlic, chopped

Position rack in lower third of oven; heat oven to 400°F.
Season chicken with 1 tablespoon chopped rosemary, ½ teaspoon salt and ¼ teaspoon black pepper.
In a bowl, toss squash with 1 teaspoon oil.
In a second bowl, toss onions with 2 teaspoons vinegar and remaining 1 teaspoon oil.
Coat a rimmed sheet pan with cooking spray.
Place chicken on pan bone side up; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tbsp chopped rosemary, ½ teaspoon salt and ¼ teaspoon black pepper; roast 15 minutes.
In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar.
Flip chicken and brush with apricot-mustard sauce; turn veggies; roast until chicken's internal temperature reaches 165°F, 10 to 15 minutes more.
Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 43 weeks ago

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