Apple Cider Roasted Chicken with Butternut Squash
Apple cider and olive oil are used to keep lean chicken breasts moist while roasting the garlic cloves in their skin have them become caramelized and sweet.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- 4 cups butternut squash peeled and cut in cubes
- 12 cloves garlic whole skin-on
- 1/2 cup apple cider Cider NOT Vinegar
- 4 chicken breasts boneless skinless (about 6oz each)
- 1 tablespoon cinnamon
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- chopped parsley optional garnish
Pre-heat oven to 350 and line a roasting pan with foil.
Scatter butternut squash cubes and whole garlic cloves on bottom of the roasting pan then pour apple cider on top.
Place chicken breasts on top of the squash/garlic and drizzle with olive oil.
Season chicken and squash with cinnamon, salt and pepper. (Don't be afraid to use your hands - these breasts need to be evenly coated and well seasoned!)
Cover pan loosely with foil and bake for 45 minutes or until chicken reaches internal cooking temperature of 165.
Timing on cooking the chicken breasts may vary depending on the size of the breasts.
Do I need a roasting pan?
No. A brownie or lasagna pan will work.
Can I leave the skin on?
Could I substitute chicken breast with boneless skinless chicken thighs and would cook time be the same?
Cook time would be 35-40 minutes at 400.
Calories: 250kcal | Carbohydrates: 24.7g | Protein: 30.2g | Fat: 5.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 885mg | Fiber: 3.8g | Sugar: 6.9g