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We give the large bone-in breasts a head start in the oven so they will be perfectly cooked by the time the vegetables are done. This cut is also rather juicy; you'll want to drain the liquid from the pan before adding the vegetables so they can caramelize evenly.

Callie Nash
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey

Recipe Summary

active:
20 mins
total:
1 hr
Yield:
Serves 6 (serving size: 4 oz. chicken and 1 cup vegetables)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large rimmed baking sheet in oven; preheat oven to 425°F (leave pan in oven as it preheats).

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  • Combine sage, mustard, and syrup in a small bowl; brush evenly over chicken breasts. Carefully remove pan from oven. Add chicken to pan; bake at 425°F for 20 minutes. Remove pan from oven. Discard any juices from pan.

  • Add butternut squash, shallots, acorn squash, and Brussels sprouts to pan with chicken. Top vegetables with butter, oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; toss. Spread in an even layer around chicken. Sprinkle chicken with remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Bake at 425°F for 20 minutes or until chicken is done. Remove bones from chicken before serving; discard.

Nutrition Facts

376 calories; fat 14.9g; saturated fat 5.2g; mono fat 6g; poly fat 2.3g; protein 36g; carbohydrates 26g; fiber 4g; cholesterol 103mg; iron 3mg; sodium 634mg; calcium 97mg; sugars 7g; added sugar 2g.
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