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

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

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.