Apple Cider Roasted Chicken and Butternut Squash

/ Jodi

Apple Cider Roasted Chicken with Butternut Squash.

The calendar says it’s Spring in our little corner of the world, but Mother Nature insists it’s Winter.  I guess since our Winter this year was often more like Spring, we have to deal with a bit of Winter in Spring.

The day I made this recipe last week (the second official day of Spring), we had more snow fall in one day than we have had in one day in the past eight years (approximately 8 inches).

So this super easy, healthy, delicious one pan oven-roasted meal I found at TheLemonBowl.com and tweaked slightly was a welcomed delight.

Using cinnamon as a spice for a savory meal is a surprising delight!   Don’t be afraid to use it liberally.  When combined with salt and coarse black pepper and lots of garlic, it just sings with flavor.

The original recipe called for apple cider, which I did not have, so I found a lonely bottle of Angry Orchard Hard Cider in the back of the fridge that kicked butt in this recipe!  I’m sure you could also substitute apple juice.

I was really tempted to throw in a handful of cashews or pecans (and might next time).  What do you think?

I served this with a simple salad of fresh greens, and  here is how I made it.  Hope you will give it a try.

Apple Cider Roasted Chicken and Butternut Squash

Ingredients:

  • 1 large butternut squash, peeled and cubed (approx 4 cups
  • 1 large bulb garlic (approx. 12 cloves), peeled
  • 2/3 cup apple cider (I used Angry Orchard Hard Apple Cider!)
  • 3 large boneless, skinless chicken breasts, cut in half horizontally
  • 1 Tbsp cinnamon
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp coarsely ground black pepper
  • Chopped parsley for garnish (optional)

Directions:

Preheat oven to 350 degrees F.  Place butternut squash cubes and whole peeled garlic cloves on bottom of large cast iron skillet or roasting pan.  Pour cider over all.

Place chicken breasts on top.  Drizzle with olive oil.  Season all with cinnamon, salt, and pepper.

Cover loosely with foil and bake for 45 minutes.  Remove foil and bake an additional 5 minutes or until chicken is done and butternut squash is soft.

Enjoy!

Cheers & Hugs,
Jodi

52 thoughts on “Apple Cider Roasted Chicken and Butternut Squash”

  6. This is definitely on this week’s menu…although a “little” less garlic might be in order! I do love anything with Cinnamon and this recipe sounds fantabulous! I tried to find Angry Orchard Hard Apple Cider near me on their website; alas, without success. Plain apple cider sounds too boring now, so I must find an Angry Orchard substitute. Thank-you for an enticing recipe! You really do have a cookbook in you! P.S. Benjamin looked and looked for you on Friday. He was “woweed (worried) that My Jodi disappeared!” He will be very relieved to “find” you tomorrow!

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    • Aww. My heart. Hi Benjamin! I’m here. Just taking fridays and Saturdays off. I am having fun with my granddaughter often on those days! 😉❤️. Just like you get to do with Gem.

      Hope you enjoy this recipe Ellen!

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  13. Very Interesting about 5 days ago I made cream of butternut squash soup. Similar ingredients. I had never cooked butternut before, & found it challenging just to cut in half. Don’t think I own anything to peel it either. Bet you could do it with your left overs. My Soup Was made in a baking pan with foil under, 1 onion peeled & cut 6 pieces, 1 apple cut in 6 pieces, the squash in half since I could cut smaller everything drizzled with olive oil, salt & pepper & garlic powder. Baked at 400 uncovered for an hour. I put a pie tin with water on the shelf below to keep moisture, as the squash didnt look very moist. After an hour I let it cool, then removed skins and burnt onion & threw it in the quaisinart/ blender with chicken broth. Made it all mush and smooth & thick. Then heated it again & added cream. Very yum, I didnt use the cinnamon, but it was an option, so was curry, may try another using cocnut milk & ginger. Pieces of chicken would be good in it too. Funny how we are on the same FM channell. Hope your week is productive. Love your photos. Maybe You need to make a cookbook! Dena

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    • Wow Dena! Sounds amazing!!! I was at first intimidated cubing butternut squash, but have grown expert at it because we love it roasted so much!!! I cut in half with a big sharp butcher knife, scoop out the seeds, then slice into 1 inch sections with the skin on. I then use a smaller very sharp paring knife and peel the skin off the slices, then cut into cubes. It sounds more confusing than it actually is. Don’t give up on this amazing veggie. It is one of our faves! I need to make a soup with it soon. Just got a great new food processor for Christmas that will help, and I have an imulsifier blender too.

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      • Both your appliances will work does your emulsifyer have a heat setting? Great for making a single serving for one or two with leftovers. I like to to whip whipping cream, and dallop it into soup also, i put it on a small shallow dish for each guest, with those tiny small tasting spoon chefs use (like baby spoons) so you put little amount in and eat before they melt. Its sort of less calories but big bang on the taste buds. Then I can use more broth, and less milk or cream in the actual soup. The texture and taste is wonderful. I sometimes whip up cream with sugar and do the same on oatmeal. Float slivered pecans or another nut for a little crunch texture. Pumpkin seeds sprinkled on top would be wonderful on this soup too. Yes the roasted flavor is evident in the soup. Yummm.

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    • I really didn’t mind – it was fun – and each time it happens I think it might be the last for a long time – so I enjoy! Sun is shining brightly today – and it is almost all melted again.

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  21. Too much delicious! When I get you know where I will be making this – butternut squash aplenty and good apple cider vinegar (here the squash cost quite a bit and we get red wine vinegar cheaply and any other is rather expensive) yet another joy to look forward to (can you tell I’m a teeny bit excited 😉) ❤️

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