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Sheet-Pan Cider-Mustard Chicken with Butternut Squash Recipe

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This recipe for Sheet-Pan Cider-Mustard Chicken with Butternut Squash, by , is from What's Cookin' ?, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mickey Riccillo


3 Tbsp frozen apple juice concentrate, thawed
2 Tbsp whole grain mustard
4 Tbsp olive oil
4 bone-in skin-on chicken breasts
1 tsp salt
tsp pepper
6 cups 1-inch cubes butternut squash (from 2 -lb squash)

1. Preheat oven to 425.
2. Spray 18" x 15" rimmed baking sheet with cooking spray.
3. In small bowl, beat apple juice concentrate, mustard, and 2 Tbsp of the olive oil with whisk. Reserve 3 Tbsp of apple mixture and set aside.
4. Season chicken with tsp of the salt and tsp of the pepper. Place on one side of baking sheet and brush with remaining apple juice mixture.
5. Place squash on other side of baking dish. Season with remaining tsp salt and tsp pepper. Drizzle remaining 2 Tbsp olive oil over squash and toss to coat.
6. Roast 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165F) and squash is tender.
7. Drizzle reserved 3 Tbsp apple juice mixture over chicken breasts and serve.




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