Apple Cider Roasted Chicken with Butternut Squash

I love a good one pot dish that comes out ready all at the same time. With all the festivals starting up you can prep this the night before and throw it in the oven as soon as you get home so it’ll be ready by the time you go out in the evening. The only change I would make is to cut up the garlic a little more. Leaving it whole they where still pretty firm after baking. Otherwise it’s a heart healthy dish, not to mention super easy.

Apple Cider Roasted Chicken with Butternut Squash

(Adapted from The Lemon Bowl)

 

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4 c butternut squash - peeled and cut in cubes

12 cloves garlic - whole, skin-on

½ c apple cider

4 chicken breasts - boneless, skinless (about 6 oz each)

1 tbs cinnamon

1 tbs olive oil

1 tsp salt

½ tsp 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.