Sheet Pan Mustard Chicken with Roasted Butternut Squash

Sheet Pan Mustard Chicken with Roasted Butternut Squash

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!

Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
344 Calories

Recipe Instructions

Step 1
Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
Step 2
Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
Step 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.
Step 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.

Ingredients

  • 4 skinless, boneless chicken breasts
  • 2 tablespoons Dijon mustard
  • cooking spray
  • 1 teaspoon ground black pepper, divided
  • 2 tablespoons apple cider
  • salt, divided
  • 5 cups cubed butternut squash
  • 0.25 cup olive oil, divided
  • 1.5 teaspoons crushed rosemary

Categories

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