Honey-Mustard Roasted Chicken and Squash

Name: Honey-Mustard Roasted Chicken and Squash
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 907 grams medium butternut squash , peeled, cut into 1-inch cubes (4 cups); 4 bone-in chicken breasts, skinless; 1 teaspoons dried rosemary leaves, crushed; 0 teaspoons garlic powder; 177 milliliters reduced-fat honey-mustard dressing; 1 medium red onion, cut into 8 wedges; 1 teaspoons salt; 473 milliliters Green Giant Select® frozen sugar snap peas (from 1-lb bag)

Honey-Mustard Roasted Chicken and Squash might be just the main course you are searching for. This recipe makes 4 servings with 480 calories, 28g of protein, and 22g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour. A mixture of butternut squash, salt, honey-mustard dressing, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat oven to 425°F. Spray shallow roasting pan with cooking spray.

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Cooking Spray

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Roasting Pan

Oven

Place chicken in pan; arrange squash and onion around chicken.

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Whole Chicken

Squash

Onion

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Frying Pan

In small bowl, mix dressing, salt, rosemary and garlic powder.

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Garlic Powder

Rosemary

Salt

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Bowl

Brush chicken and vegetables with about half of the dressing mixture.

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Vegetable

Whole Chicken

Bake uncovered 20 minutes.

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Oven

Remove from oven. Stir vegetables; add sugar snap peas to pan.

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Sugar Snap Peas

Vegetable

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Oven

Frying Pan

Brush chicken and vegetables with remaining dressing mixture.

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Vegetable

Whole Chicken

Return to oven; bake 20 to 25 minutes longer or until thermometer inserted in center of thickest part of breasts reads 170°F, and vegetables are tender. If desired, garnish with fresh herb sprigs.

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Vegetable

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Kitchen Thermometer