How to Make Roasted Vegetables Sheet Pan

Sheet Pan Mustard Chicken With Roasted Butternut Squash

Simple, flavorful, and healthy oven roasted vegetables that take less than 10 minutes of prep work!

Recipe Summary Sheet Pan Mustard Chicken With Roasted Butternut Squash

This one-pan roasted chicken with butternut squash makes for a quick and easy fall dinner idea. You just need to toss everything together and bake!

Ingredients | Roasted Vegetables Sheet Pan

cooking spray

¼ cup olive oil, divided

2 tablespoons Dijon mustard

2 tablespoons apple cider

4 skinless, boneless chicken breasts

1 ½ teaspoons crushed rosemary

salt, divided

1 teaspoon ground black pepper, divided

5 cups cubed butternut squash

Directions

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

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

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.

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.

Info | Roasted Vegetables Sheet Pan

prep: 15 mins cook: 35 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Sheet Pan Mustard Chicken With Roasted Butternut Squash

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,