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Roasted Chicken and Butternut Squash

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By Pillsbury Kitchens
Updated Mar 17, 2014
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    In 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.
  • Step 
    3
    Roast 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.
  • Step 
    4
    Add 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.
  • Step 
    5
    To 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%
Exchanges:
1 1/2 Starch; 5 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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