Roasted Chicken and Butternut Squash

This fall feast on roasted chicken and butternut squash - a delectable dinner!

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  • prep time 15 min
  • total time 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.
  • 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.
  • 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.
  • 5 To serve, top each chicken breast with 1 tablespoon sauce. Serve with squash.
  • 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.
  • 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.
  • 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.
  • 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.
  • 5 To serve, top each chicken breast with 1 tablespoon sauce. Serve with squash.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
,
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1 1/2g,
1 1/2%
),
Sodium
510mg
510%;
Total Carbohydrate
21g
21%
(Dietary Fiber
4g
4%
),
Protein
40g
40%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 5 Very Lean Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.