Sheet Pan Mustard Chicken with Roasted Butternut Squash
Description
This one-pan roasted chicken with butternut squash makes for a quick and easy fall dinner idea. You just need to toss it together and bake!
Ingredients
•
cooking spray
•
1/4 cup olive oil, divided
•
2 tablespoons Dijon mustard
•
2 tablespoons apple cider
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4 skinless, boneless chicken breasts
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1 1/2 teaspoons crushed rosemary
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salt, divided
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1 teaspoon ground black pepper, divided
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5 cups cubed butternut squash
Directions
1
Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
2
Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
3
Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
4
Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.