Honey Mustard Roasted Chicken With Squash

This is cold weather heaven. Very warm and comforting. I don't usually serve this with much else, usually a salad and some crusty french bread. This is good enough to serve to company, you've got to try it.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  bone-in skinless chicken breasts
• 1  medium  butternut squash, peeled and cut into 1 inch cubes
• 1  medium red onion, cut into 8 wedges
• 3⁄4 cup  purchased  honey mustard dressing
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried rosemary leaves, crushed
• 1⁄4 teaspoon garlic powder
• 2  cups frozen sugar snap peas

Directions

1. Heat oven to 425.
2. Spray 15x10x1 inch baking pan with nonstick cooking spray.
3. Place chicken in sprayed pan.
4. Arrange squash and onion around chicken.
5. In small bowl, combine salad dressing, salt, rosemary and garlic powder; blend well.
6. Brush chicken and vegetables with about half of the salad dressing mixture.
7. Bake at 425 for 20 minutes.
8. Remove chicken and vegetables from oven.
9. Stir vegetables; add sugar snap peas to pan.
10. Brush chicken and vegetables with remaining salad dressing mixture.
11. Return to oven; bake an additional 20 to 25 minutes or until chicken is fork tender, its juices run clear, and vegetables are tender.