Herbed Chicken And Squash
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
45
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Salt (divided)2 tsps
Canola3 tsps
Balsamic Vinegar (divided)2 tbsps
Apricot Preserve2 tsps
Dijon Mustard2 tsps
Ginger (chopped)1 clove
Garlic (chopped)Directions:
1
Position rack in lower third of oven; heat oven to 400°F
2
Season chicken with 1 tablespoon chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper
3
In a bowl, toss squash with 1 teaspoon oil
4
In a second bowl, toss onions with 2 teaspoons vinegar and remaining 1 teaspoon oil
5
Coat a rimmed sheet pan with cooking spray
6
Place chicken on pan bone side up; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper; roast 15 minutes
7
In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar
8
Flip chicken and brush with apricot-mustard sauce; turn veggies; roast until chicken's internal temperature reaches 165°F, 10 to 15 minutes more
9
Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary
10
Position rack in lower third of oven; heat oven to 400°F
11
Season chicken with 1 tablespoon chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper
12
In a bowl, toss squash with 1 teaspoon oil
13
In a second bowl, toss onions with 2 teaspoons vinegar and remaining 1 teaspoon oil
14
Coat a rimmed sheet pan with cooking spray
15
Place chicken on pan bone side up; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper; roast 15 minutes
16
In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar
17
Flip chicken and brush with apricot-mustard sauce; turn veggies; roast until chicken's internal temperature reaches 165°F, 10 to 15 minutes more
18
Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary