Herbed Chicken and Squash

Ingredients

• 2 tablespoons apricot preserves 
• 3 teaspoons balsamic vinegar divided
• 0.5 teaspoon pepper black divided freshly ground
• 1 pound butternut squash cubed peeled seeded
• 2.5 pounds chicken breast bone-in skinless
• 2 teaspoons dijon mustard 
• 2 tablespoons rosemary leaves fresh divided chopped for garnish
• 1 clove garlic chopped
• 2 teaspoons ginger chopped
• 2 teaspoons olive oil divided
• 1 teaspoon salt divided
• 0.8 pound onion sweet halved

Equipment

• bowl
• frying pan
• oven

Directions

1. Position rack in lower third of oven; heat oven to 400°F. Season chicken with 1 tablespoon chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a bowl, toss squash with 1 teaspoon oil. In a second bowl, toss onions with 2 teaspoons vinegar and remaining 1 teaspoon oil. Coat a rimmed sheet pan with cooking spray.
2. Place chicken on pan bone side up; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper; roast 15 minutes. In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar. Flip chicken and brush with apricot-mustard sauce; turn veggies; roast until chicken's internal temperature reaches 165°F, 10 to 15 minutes more. Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.
3. Self