Sheet Pan Mustard Chicken With Roasted Butternut Squash

• cooking spray
• 1/4 cup olive oil, divided
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider
• 4 skinless, boneless chicken breasts
• 1 1/2 teaspoons crushed rosemary
• salt, divided
• 1 teaspoon ground black pepper, divided
• 5 cups cubed butternut squash

1. Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
2. Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
3. Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
4. Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.

cooking spray, olive oil, mustard, apple cider, skinless, rosemary, salt, ground black pepper, butternut squash

Taken from www.allrecipes.com/recipe/261597/sheet-pan-mustard-chicken-with-roasted-butternut-squash/ (may not work)