Sheet-Pan Cider-Mustard Chicken with Roasted Butternut Squash

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Coating chicken in an apple-mustard glaze and roasting with butternut squash on a sheet pan is as easy as it gets. That glaze is pure magic.MORE+LESS-

tablespoons frozen apple juice concentrate, thawed

tablespoons whole-grain mustard

bone-in skin-on chicken breasts

cups 1-inch cubes butternut squash (from 2 1/2-lb squash)

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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.

Expert Tips

If you’d like a little green on the dish, you can sprinkle the top of the chicken and squash with finely chopped parsley.
Whole-grain mustard is prepared mustard with visible mustard seeds. Look for coarse-ground mustard if you can't find whole grain.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 210

% Daily Value

Total Fat: 24g; 37%
Saturated Fat 4 1/2g 23% Trans Fat 0g
Cholesterol: 100mg; 33%
Sodium: 1010mg; 42%
Potassium: 820mg; 24%
Total Carbohydrate: 25g; 8%
Dietary Fiber 6g 25% Sugars 9g
Protein: 37g

Vitamin A: 410%; 410%
Vitamin C: 25%; 25%
Calcium: 10%; 10%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;