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 herbs
3
tablespoons dry white wine or 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 of the salt and 1/4 teaspoon of the pepper.
In large bowl, toss squash with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; toss well. Add squash to roasting pan.
Roast uncovered 38 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 to serving platter; cover to keep warm.
Add wine to pan drippings; heat to boiling over high heat, scraping bottom of pan to loosen brown particles. Reduce heat; cook 2 minutes or until reduced to 1/4 cup.
To serve, top each chicken breast with 1 tablespoon sauce. Serve with squash.
