Sheet-Pan Cider-Mustard Chicken with Roasted Butternut Squash

• Gluten free

• Meat

  • 4 Chicken breasts, bone-in skin-on

• Produce

  • 1 6 cups 1-inch cubes Butternut squash

• Canned Goods

  • 3 tbsp Apple juice concentrate, frozen

• Condiments

  • 2 tbsp Mustard, whole grain

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

Found on tablespoon.com

Description

Ingredients

• 3 tablespoons frozen apple juice concentrate, thawed
• 2 tablespoons whole-grain mustard
• 4 tablespoons olive oil
• 4 bone-in skin-on chicken breasts
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 6 cups 1-inch cubes butternut squash (from 2 1/2-lb squash)

Directions

• 1 Heat oven to 425°F. Spray 18x13-inch rimmed baking sheet with cooking spray. In small bowl, beat apple juice concentrate, mustard and 2 tablespoons of the olive oil with whisk. Reserve 3 tablespoons of the apple juice mixture; set aside.
• 2 Season chicken with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on one side of baking sheet, and brush with remaining apple juice mixture.
• 3 Place squash on other side of baking sheet. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle remaining 2 tablespoons oil over squash; toss to coat. Roast 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and squash is tender.
• 4 Drizzle reserved 3 tablespoons apple juice mixture over chicken breasts, and serve.

Nutrition