Mustard Chicken and Butternut Pumpkin Tray Bake
55 minutes
This one-pan roasted chicken with butternut pumpkin makes for an easy Autumn dinner idea. You just need to toss it together and bake!
Fioa
1 person made this
Ingredients
Serves: 4
- cooking spray
- 1/4 cup olive oil, divided
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider
- 4 skinless, boneless chicken breasts
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1 1/2 teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
- 700g peeled butternut pumpkin, diced
Directions
Preparation:15min ›
Cook:40min ›
Ready in:55min
- Preheat oven to 220 degrees C. Grease a 32cm x 45cm rimmed baking tray with cooking spray.
- Whisk 2 tablespoons olive oil, mustard and apple cider in a bowl.
- Sprinkle chicken breasts with rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Place on one side of the baking tray; brush with mustard mixture. Place pumpkin on the other side of the baking tray; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss until well coated.
- Roast in the preheated oven until pumpkin is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.
