Chicken and butternut squash
Ingredients
- 4 bone-in chicken breasts about 2 lb, skin removed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 5 cups cubed ½-inch peeled butternut squash (2¼ lb)
- 1 teaspoon fines herbes or ¼ teaspoon dried Italian seasoning
- 3 tablespoons dry white wine or reduced-sodium chicken broth
Instructions
- Heat oven to 450°F.
- Spray roasting pan with cooking spray.
- Place chicken in pan.
- Brush chicken with 1½ teaspoons of the oil; sprinkle with ¼ teaspoon each of the salt and pepper.
- Place squash in large bowl; drizzle with remaining 1½ teaspoons oil.
- Sprinkle with fines herbes and remaining ¼ teaspoon each salt and pepper; toss well.
- Spoon squash around chicken.
- Roast uncovered 35 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 from pan; cover to keep warm.
- Add wine to pan drippings; heat to boiling over high heat, stirring to loosen browned particles.
- Reduce heat; cook 2 minutes or until sauce is reduced to ¼ cup.
- On each of 4 plates, place 1 chicken breast and 1 cup squash.
- Spoon 1 tablespoon sauce over each chicken breast.
Nutrition values
Calories: 370 kcal