This fall feast on roasted chicken and butternut squash - a delectable dinner!
Roasted Chicken and Butternut Squash
- Prep Time 15 min
- Total 55 min
- Ingredients 7
- Servings 4
Ingredients
- 4 bone-in chicken breasts (about 2 lb), skinned
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 5 cups cubed (1/2 inch) peeled butternut squash (2 1/4 lb)
- 1 teaspoon fines herbs
- 3 tablespoons dry white wine or chicken broth
Instructions
-
Step1Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
-
Step2In large bowl, toss squash with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; toss well. Add squash to roasting pan.
-
Step3Roast uncovered 38 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash to serving platter; cover to keep warm.
-
Step4Add wine to pan drippings; heat to boiling over high heat, scraping bottom of pan to loosen brown particles. Reduce heat; cook 2 minutes or until reduced to 1/4 cup.
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Step5To serve, top each chicken breast with 1 tablespoon sauce. Serve with squash.
Nutrition
330
Calories
9g
Total Fat
40g
Protein
21g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 330
- Total Fat
- 9g
- 0%
- Saturated Fat
- 1 1/2g
- 0%
- Sodium
- 510mg
- 0%
- Total Carbohydrate
- 21g
- 0%
- Dietary Fiber
- 4g
- 0%
- Protein
- 40g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
