Roast Chicken with Apples and Squash

Serves 4


2½  pounds  bone-in chicken breasts

2  tablespoons  extra virgin olive oil

2  tablespoons  lemon juice

2  tablespoons  honey

1  teaspoon  Herbamare *or sea salt

½  teaspoon  cinnamon

½  teaspoon  dry mustard powder


1 small  butternut squash  peeled and sliced 

2  apples  cut into thick slices 

1 small  red onion  cut into thick slices 

1  tablespoon  extra virgin olive oil

½  teaspoon  Herbamare* or sea salt

  1. Place all of the ingredients for the chicken marinade into a small bowl and whisk together. Place the chicken into a large ziplock bag or and add the marinade. Squeeze out any air and seal the bag. Place it in your refrigerator to marinate for a minimum of 3 hours. The longer the better!
  2. Peel and slice the squash into half-inch thick rounds. Then cut each round in half. Cut the apples and onion.
  3. Place the veggies and apple into  a 9x13-inch baking dish. Add the oil and Herbamare and toss it all together.
  4. Place the chicken breasts on top of the veggie-apple mixture and pour about half of the marinade over the chicken. 
  5. Roast for about 1 hour and 20 minutes or until the chicken is cooked through and reads at least 165 degrees F on a meat thermometer. Do not overcook!
  6. Serve chicken with the apples and squash, and any juices at the bottom of the pan. 
  • Herbamare is a French seas salt that is infused with 12 organic herbs and spices. You can find it at Whole Foods or order from Amazon.

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