- 4 bone-in, skinless chicken breasts (about 2 1/2 pounds)
- 2 tablespoons chopped fresh rosemary, divided, plus 4 sprigs for garnish
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 pound peeled, seeded and cubed butternut squash
- 2 teaspoons canola or olive oil, divided
- 3/4 pound cipollini or sweet onions, halved if large
- 3 teaspoons balsamic vinegar, divided
- Vegetable oil cooking spray
- 2 tablespoons apricot preserves
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped ginger
- 1 clove garlic, chopped
- Position rack in lower third of oven; heat oven to 400°F. Season chicken with 1 tablespoon chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a bowl, toss squash with 1 teaspoon oil. In a second bowl, toss onions with 2 teaspoons vinegar and remaining 1 teaspoon oil. Coat a rimmed sheet pan with cooking spray. Place chicken on pan bone side up; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper; roast 15 minutes. In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar. Flip chicken and brush with apricot-mustard sauce; turn veggies; roast until chicken's internal temperature reaches 165°F, 10 to 15 minutes more. Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.