HERBED CHICKEN AND SQUASH

Herbed Chicken and Squash image

Provided by Butch Fertic

Categories Chicken

Time 45m

Number Of Ingredients 13

4 bone-in, skinless chicken breasts (about 2 1/2 lb)
1 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 lb peeled, seeded and cubed butternut squash
2 tsp canola or olive oil, divided
3/4 lb cipollini or sweet onions, halved if large
3 tsp balsamic vinegar, divided
vegetable oil cooking spray
2 Tbsp apricot preserves
2 tsp dijon mustard
2 tsp chopped ginger
1 clove garlic, chopped
1 Tbsp of chop rosemary

Steps:

1. Position rack in lower third of oven; heat oven to 400°. Season chicken with 1 tbsp chopped rosemary, 1/2 tsp salt and 1/4 tsp black pepper.
2. In a bowl, toss squash with 1 tsp oil. In a second bowl, toss onions with 2 tsp vinegar and remaining 1 tsp oil.
3. Coat a rimmed sheet pan with cooking spray.
4. Place chicken on pan bone side up; spread squash and onion in a single layer around chicken.
5. Sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 tsp salt and 1/4 tsp black pepper; roast 15 minutes.
6. In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 tsp vinegar.
7. Flip chicken and brush with apricot-mustard sauce.
8. Turn veggies; roast until chicken's internal temperature reaches 165°, 10 to 15 minutes more.
9. Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.
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