Roasted Chicken and Butternut Squash

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

  • 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
  • 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.
  • 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.
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