Herbed Chicken and Squash

Name: Herbed Chicken and Squash
Total time: 30 min
Yield: 4 servings
Ingredients: 4 piece bone-in, skinless chicken breasts (about 2 1/2 pounds); 2 tablespoons chopped fresh rosemary, divided, plus 4 sprigs for garnish; 1 teaspoon salt, divided; ½ teaspoon freshly ground black pepper, divided; 1 pound peeled, seeded and cubed butternut squash; 2 teaspoons canola or olive oil, divided; ¾ pound cipollini or sweet onions, halved if large; 3 teaspoons balsamic vinegar, divided; 1 spray Vegetable oil cooking spray; 2 tablespoons apricot preserves; 2 teaspoons Dijon mustard; 2 teaspoons chopped ginger; 1 clove garlic; 1 piece chopped

A delicious roasted chicken dish featuring bone-in chicken breasts with butternut squash and cipollini onions, seasoned with fresh rosemary and finished with an apricot-mustard glaze.

4 servings

30 min

Published October 4, 2025

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Ingredients

•4 piece bone-in, skinless chicken breasts (about 2 1/2 pounds)
•2 tablespoons chopped fresh rosemary, divided, plus 4 sprigs for garnish
•1 teaspoon salt, divided
•½ teaspoon freshly ground black pepper, divided
•1 pound peeled, seeded and cubed butternut squash
•2 teaspoons canola or olive oil, divided
•¾ pound cipollini or sweet onions, halved if large
•3 teaspoons balsamic vinegar, divided
•1 spray Vegetable oil cooking spray
•2 tablespoons apricot preserves
•2 teaspoons Dijon mustard
•2 teaspoons chopped ginger
•1 clove garlic
•1 piece chopped

Cooking Instructions

1.
Position rack in lower third of oven; heat oven to 400°F. Season chicken with 1 tablespoon chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a bowl, toss squash with 1 teaspoon oil. In a second bowl, toss onions with 2 teaspoons vinegar and remaining 1 teaspoon oil. Coat a rimmed sheet pan with cooking spray. Place chicken on pan bone side up; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper; roast 15 minutes. In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar. Flip chicken and brush with apricot-mustard sauce; turn veggies; roast until chicken's internal temperature reaches 165°F, 10 to 15 minutes more. Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.
30 min

Ingredients

•4 piece bone-in, skinless chicken breasts (about 2 1/2 pounds)

•2 tablespoons chopped fresh rosemary, divided, plus 4 sprigs for garnish

•1 teaspoon salt, divided

•½ teaspoon freshly ground black pepper, divided

•1 pound peeled, seeded and cubed butternut squash

•2 teaspoons canola or olive oil, divided

•¾ pound cipollini or sweet onions, halved if large

•3 teaspoons balsamic vinegar, divided

•1 spray Vegetable oil cooking spray

•2 tablespoons apricot preserves

•2 teaspoons Dijon mustard

•2 teaspoons chopped ginger

•1 clove garlic

•1 piece chopped

Cooking Instructions

Position rack in lower third of oven; heat oven to 400°F. Season chicken with 1 tablespoon chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a bowl, toss squash with 1 teaspoon oil. In a second bowl, toss onions with 2 teaspoons vinegar and remaining 1 teaspoon oil. Coat a rimmed sheet pan with cooking spray. Place chicken on pan bone side up; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper; roast 15 minutes. In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar. Flip chicken and brush with apricot-mustard sauce; turn veggies; roast until chicken's internal temperature reaches 165°F, 10 to 15 minutes more. Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.

30 min