Rosemary Chicken with Butternut Squash and Sweet Onions

Happy third birthday to my blog! To celebrate, I am posting a very tasty one-dish chicken dinner I found in a magazine. I made this in a large deep Pyrex, but the recipe calls for a rimmed baking sheet. I like the Pyrex better because it holds more juice.


  • 3 (or 4) skinless chicken breasts (about 2.5 lb)
  • 2 T chopped fresh rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 lb butternut squash, peeled, seeded, and cubed
  • 2 tsp olive oil
  • 3/4 lb cipollini (sweet) onions (small)
  • 3 tsp balsamic vinegar
  • More salt
  • More pepper
  • 2 T apricot preserves
  • 2 tsp Dijon mustard (Grey Poupon)
  • 2 tsp chopped fresh ginger
  • 1 clove garlic, chopped


Position rack in lower third of oven. Heat oven to 400F. Season the chicken breasts with 1 T chopped rosemary, 1/2 tsp salt, and 1/4 tsp pepper.

In a bowl, combine the cubed butternut squash with 1 tsp olive oil.

In a second bowl, combine the sweet onions with 2 tsp balsamic vinegar and 1 tsp olive oil.

Coat the Pyrex (or baking sheet) with Pam. Place chicken breast side up. Spread the squash and onions in a single layer around the chicken. Sprinkle the vegetables with 1 T chopped rosemary, more salt, and more pepper. Roast for 15 minutes.

In a third bowl, combine the apricot preserves, Dijon mustard, chopped ginger, chopped garlic, and 1 tsp balsamic vinegar. Flip the chicken breasts. Brush with the apricot sauce. Turn the vegetables. Roast another 15 minutes, until the internal temperature of the chicken reaches 165F.

Note: I had to roast mine for an extra 10 minutes, so 40 minutes total. It was cooked just right when I took it out.





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