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Honey-Mustard Roasted Chicken and Squash
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Prep Time:
15 minutes
Total Time:
1 hour
Golden roasted bone-in chicken breasts.
Ingredients:
  • 4 bone-in chicken breasts, skin removed
  • 1 medium butternut squash (2 lb), peeled, cut into 1-inch cubes (4 cups)
  • 1 medium red onion, cut into 8 wedges
  • 3/4 cup reduced-fat honey-mustard dressing
  • 1/2 teaspoon dried rosemary leaves, crushed
  • 1/4 teaspoon garlic powder
  • 2 cups frozen sugar snap peas (from 1-lb bag)
Instructions:
  • Preheat oven to 425°F and generously coat a shallow roasting pan with cooking spray. Lay the chicken in the pan and surround it with the squash and onion.
  • Combine the dressing, salt, rosemary, and garlic powder in a small bowl. Use half of the mixture to brush over the chicken and vegetables.
  • After baking uncovered for 20 minutes, remove from oven and stir the vegetables. Add sugar snap peas to the pan and brush both the chicken and vegetables with the remaining dressing mixture.
  • Continue baking in the oven for an additional 20-25 minutes or until the thermometer inserted in the thickest part of the breasts reads 170°F and the vegetables are tender. Optionally, decorate with fresh herb sprigs before serving.

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