Ingredients for Roasted Chicken With Squash
- Chicken Breasts
- Pepper
- Seasoning Salt
- Maple Syrup
- Dried Thyme Leaves
- 2 tablespoons melted unsalted butter
- 1 medium acorn squash
- 1 medium butternut squash
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How to Make Roasted Chicken With Squash
- Preheat oven to 400°F (200°C).
- Place a 4-5 lb whole chicken in a 15x10 inch roasting pan. Season generously with salt and freshly ground black pepper.
- In a medium bowl, whisk together 1/4 cup pure maple syrup, 1 tablespoon fresh thyme leaves, and 2 tablespoons melted unsalted butter.
- Cut one medium acorn squash into 1-inch thick rings, remove seeds, and cut each ring in half.
- Cut one medium butternut squash into 6 wedges.
- Arrange the squash around the chicken in the roasting pan. Drizzle generously with the maple syrup mixture.
- Bake covered for 40 minutes.
- Uncover the pan, baste the chicken and squash with the pan juices and an additional tablespoon of maple syrup.
- Bake for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the squash is tender.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
63g
Fat
47g
Carbs
9g
