Honey-Mustard Roasted Chicken and Squash

 

4

bone-in chicken breasts, skin removed

1

medium butternut squash (2 lb), peeled, cut into 1-inch cubes (4 cups)

1

medium red onion, cut into 8 wedges

3/4

cup reduced-fat honey-mustard dressing

1/2

teaspoon salt

1/2

teaspoon dried rosemary leaves, crushed

1/4

teaspoon garlic powder

2

cups Green Giant Select® frozen sugar snap peas (from 1-lb bag)

• 1 Heat oven to 425°F. Spray shallow roasting pan with cooking spray. Place chicken in pan; arrange squash and onion around chicken.
• 2 In small bowl, mix dressing, salt, rosemary and garlic powder. Brush chicken and vegetables with about half of the dressing mixture.
• 3 Bake uncovered 20 minutes. Remove from oven. Stir vegetables; add sugar snap peas to pan. Brush chicken and vegetables with remaining dressing mixture.
• 4 Return to oven; bake 20 to 25 minutes longer or until thermometer inserted in center of thickest part of breasts reads 170°F, and vegetables are tender. If desired, garnish with fresh herb sprigs.