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Sheet-Pan Cider-Mustard Chicken with Roasted Butternut Squash

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  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 4
  • Ingredients 7
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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. But don’t think for a second that this all-in-one meal isn’t flavorful. That glaze is pure magic.
by: Tablespoon Kitchens
Updated Apr 24, 2019

Sheet-Pan Cider-Mustard Chicken with Roasted Butternut Squash

  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 4
  • Ingredients 7

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)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Drizzle reserved 3 tablespoons apple juice mixture over chicken breasts, and serve.

Nutrition

470 Calories
24g Total Fat
37g Protein
25g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
210
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
% Daily Value*:
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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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