Ingredients
4
bone-in chicken breasts (about 2 lb), skinned
1
tablespoon olive oil
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
5
cups cubed (1/2 inch) peeled butternut squash (2 1/4 lb)
1
teaspoon fines herbes or 1/4 teaspoon Italian seasoning
3
tablespoons dry white wine or Progresso™ reduced-sodium chicken broth
Preparation
Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.
