Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

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