Ingredients Jump to Instructions ↓

  1. 4 bone-in chicken breasts, skinned

  2. 1 butternut squash, peeled, cut into 1" cubes

  3. 1 onion, chopped

  4. 3 cloves garlic, minced

  5. 3/4 cup creamy honey mustard salad dressing

  6. 1/2 tsp. dried tarragon leaves

  7. 2 cups sugar snap peas

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. Place chicken, squash, and onion in 15x10" jelly roll pan. Combine garlic, salad dressing, and dried tarragon and brush half of this mixture over chicken and vegetables. Roast at 425 degrees F for 20 minutes.

  2. Remove pan from oven, stir food and add sugar snap peas. Drizzle remaining honey mustard mixture over chicken and vegetables. Bake for 20-25 minutes longer until chicken's juices run clear when pricked with fork.

  3. servings


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