Chicken and Butternut Squash

• 4 bone-in chicken breasts, skinned or 2 lbs chicken breasts
• 1 tablespoon olive oil
• 12 teaspoon salt
• 12 teaspoon fresh ground pepper
• 5 cups cubed peeled butternut squash (1/2 inch) or 2 14 lbs butternut squash (1/2 inch)
• 1 teaspoon fines herbes or 14 teaspoon italian seasoning
• 3 tablespoons dry white wine or 3 tablespoons reduced-sodium chicken broth

1. Heat oven to 450F Spray roasting pan with cooking spray.
2. Place chicken in pan.
3. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
4. Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil.
5. Sprinkle with fines herbs or Italian seasoning and remaining 1/4 teaspoon each salt and pepper; toss well.
6. Spoon squash around chicken.
7. Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165F).
8. Remove chicken and squash from pan; cover to keep warm.
9. Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles.
10. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
11. On each of 4 plates, place 1 chicken breast and 1 cup squash.
12. Spoon 1 tablespoon sauce over each chicken breast.

chicken breasts, olive oil, salt, ground pepper, butternut squash, fines herbes, white wine

Taken from www.food.com/recipe/chicken-and-butternut-squash-495870 (may not work)