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!

    1 person made this

    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

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 220 degrees C. Grease a 32cm x 45cm rimmed baking tray with cooking spray.
    2. Whisk 2 tablespoons olive oil, mustard and apple cider in a bowl.
    3. 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.
    4. 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.

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