Southern Roasted Chicken with Butternut Squash
This is what I'm making tonight....
Southwestern Roasted Chicken & Squash
4 tsp. olive oil, divided
2 tsp. lime juice, plus lime wedges for serving
1 tsp. honey
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. salt, or to taste, divided
freshly ground pepper to taste
6 boneless chicken breasts
3 cups cubed (3/4 “ pieces)butternut squash
2 medium onions, peeled and cut into ? “ wedges(2 cups)
1 Tbsp. coarsely chopped fresh cilantro or parsley(optional)
Preheat oven to 425. Coat a large roasting pan(or large baking sheet with sides) with cooking spray. Mix 2 tsp. oil, lime juice, honey, cumin, paprika ,chili powder, 1/8 tsp. salt and pepper in a small bowl. Remove skin from chicken; trim fat. Rub chicken pieces with the spice mixture and place in the center of the roasting pan. Bake, uncovered, for 20 minutes.
Meanwhile, combine squash, onions, remaining 2 tsp. oil, 1/8 tsp. salt, and pepper in a large bowl; toss to coat. When chicken has roasted for 20 minutes, place the squash mixture in the roasting pan around the chicken pieces. Bake, uncovered, until the chicken is cooked through and vegetables are tender, turning vegetables twice, 40 or more minutes. Sprinkle with cilantro or parsley, and serve with lime wedges.
***For the butternut squash, I prick the skin with a fork and nuke it for about 10 minutes in order to get the skin tender enough to peel with a knife***
***I also double the sauce mixture, just because I like a lot of it, lol***