Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tbsp olive oil (15 ml)
  • 1 medium butternut squash, peeled, seeded, and cubed (about 1 lb/450g)
  • 2 medium apples (such as Honeycrisp or Gala), cored and chopped
  • 1 medium red onion, sliced
  • 4 sprigs fresh rosemary
  • 2 cloves garlic, minced
  • 1 tbsp apple cider vinegar (15 ml)
  • 1/2 tsp salt (2.5 ml)
  • 1/4 tsp black pepper (1.25 ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Chop the butternut squash and apples into roughly 1-inch (2.5 cm) cubes. Slice the red onion.
  2. In a large mixing bowl, toss the butternut squash, apples, red onion, minced garlic and sprigs of rosemary with olive oil, apple cider vinegar, salt, and pepper.
  3. Spread the vegetable mixture evenly on a large baking sheet.
  4. Pat the chicken breasts dry with paper towels. Season the chicken breasts with salt and pepper.
  5. Place the chicken breasts on top of the vegetable mixture on the baking sheet.
  6. Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The vegetables should be tender and slightly caramelized.
  7. Let the chicken rest for 5 minutes before serving. Garnish with fresh rosemary, if desired.