Name: Sheet Pan Mustard Chicken with Roasted Butternut Squash
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Cooking spray -; Olive oil, divided - ¼ cup; Dijon mustard - 2 tablespoons; Apple cider - 2 tablespoons; Skinless, boneless chicken breasts - 4; Crushed rosemary - 1 ½ teaspoons; Salt, divided - 1 ½ teaspoons; Ground black pepper, divided - 1 teaspoon; Cubed butternut squash - 5 cups

Ingredients for - Sheet Pan Mustard Chicken with Roasted Butternut Squash

1. Cooking spray

2. Olive oil, divided ¼ cup

3. Dijon mustard 2 tablespoons

4. Apple cider 2 tablespoons

5. Skinless, boneless chicken breasts 4

6. Crushed rosemary 1 ½ teaspoons

7. Salt, divided 1 ½ teaspoons

8. Ground black pepper, divided 1 teaspoon

9. Cubed butternut squash 5 cups

How to cook deliciously - Sheet Pan Mustard Chicken with Roasted Butternut Squash

1 . Stage

Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.

2 . Stage

Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.

3 . Stage

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.

4 . Stage

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.