Roasted Chicken and Butternut Squash

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  • 15|min prep time
  • 55|min total time
  • 7 ingredients
  • 4 servings

bone-in chicken breasts (about 2 lb), skinned
tablespoon olive oil
teaspoon salt
teaspoon freshly ground pepper
cups cubed (1/2 inch) peeled butternut squash (2 1/4 lb)
teaspoon fines herbs
tablespoons dry white wine or chicken broth


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




Nutrition Information

Recipe Step Photos

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