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Sheet Pan Mustard Chicken with Roasted Butternut Squash
Sheet Pan Mustard Chicken with Roasted Butternut Squash
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Try this easy and delicious one-pan roasted chicken with butternut squash for a perfect fall dinner - simply toss and bake!
Ingredients:
  • cooking spray
  • 0.25 cup olive oil, divided
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider
  • 4 skinless, boneless chicken breasts
  • 1.5 teaspoons crushed rosemary
  • salt, divided
  • 1 teaspoon ground black pepper, divided
  • 5 cups cubed butternut squash
Instructions:
  • Preheat your oven to 425 degrees F (220 degrees C) and generously grease a 13x18-inch rimmed baking sheet with cooking spray.
  • Combine 2 tablespoons of olive oil, mustard, and apple cider in a bowl and whisk together until well blended.
  • Season chicken breasts with fragrant rosemary, 1 teaspoon of salt, and a hint of pepper. Set them elegantly on one side of the baking sheet and generously brush with a flavorful mustard mixture. On the opposite side, arrange butternut squash pieces and drench them in the remaining 2 tablespoons of olive oil, a pinch of salt, and a dash of pepper, ensuring each piece is perfectly coated.
  • Roast in the preheated oven for 35 to 40 minutes until squash is tender and chicken is golden. Baste chicken with mustard mixture several times while roasting to enhance flavors.

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