My attempt at this did not turn out so well, but I suspect it's because I strayed away from the instructions by using boneless chicken breasts and added a pound of cubed Yukon gold potatoes to the squash. The chicken turned out dry, even though I removed it after 33 minutes and the potatoes cooked slower than the squash, resulting in overcooked squash and under cooked potatoes. It has potential, though!
Roasted Chicken Breasts and Butternut Squash with Herbed Wine Sauce
Butternut squash's natural sugars caramelize during roasting. When paired with fine herbs and wine, they create a flavor explosion that rivals any bistro specialty.
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- Calories: 370
- Calories from fat: 0.0%
- Fat: 7.9g
- Saturated fat: 1.7g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1.4g
- Protein: 40.1g
- Carbohydrate: 36.5g
- Fiber: 6.1g
- Cholesterol: 102mg
- Iron: 3mg
- Sodium: 539mg
- Calcium: 164mg
- 4 bone-in chicken breast halves (about 2 pounds), skinned
- Cooking spray
- 1 tablespoon olive oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 5 cups (1/2-inch) cubed peeled butternut squash (2 1/4 pounds)
- 1 teaspoon fine herbs
- 3 tablespoons dry white wine
- 1. Preheat oven to 450°.
- 2. Place chicken in a large roasting pan coated with cooking spray. Brush chicken with 1 1/2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- 3. Place squash in a large bowl. Drizzle with remaining olive oil, and sprinkle with fine herbs, remaining salt, and remaining pepper; toss well. Add squash to pan. Bake at 450° for 38 minutes or until chicken is done. Transfer chicken and squash to a serving platter; keep warm.
- 4. Add wine to pan drippings; bring to a boil over high heat, scraping pan to loosen browned bits. Reduce heat; cook 2 minutes or until reduced to 1/4 cup. Place 1 chicken breast half on each of 4 plates. Spoon 1 tablespoon sauce over each chicken breast. Serve with squash.
- Make it Faster
- Peeling and cubing a butternut squash isn't difficult, but it will require a few extra minutes of your time. We peeled and cubed a butternut squash for this dish. To prepare this recipe even quicker, look for precubed butternut squash in the produce section of your supermarket. It may cost a little extra, but the trade-off is time saved in prepping this meal.
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