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

Sheet Pan Mustard Chicken with Roasted Butternut Squash

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.