Roasted Rosemary Chicken with Veggies

I love butternut squash, and it's so plentiful and sweet this time of year.  Here's a great recipe that uses butternut squash, not as the main ingredient, but mixed in a scrumptious medley.  Two thumbs up.

Roasted Rosemary Chicken with Veggies
Adapted from this recipe.



Ingredients:

• 1 butternut squash, peeled, seeded and cubed
• 3 carrots, cubed
• 4 zucchini, cubed
• 3 tablespoons olive oil, divided
• 3 tablespoons Dijon mustard, divided
• 3 teaspoons rosemary, divided
• Tastefully Simple Seasoned Salt
• freshly-ground black pepper
• 4 boneless, skinless chicken breasts or 8 chicken tenders

Directions:

• Pre-heat oven to 400 degrees, F.
• In a large mixing bowl, toss the butternut squash and carrots with 1 tablespoons olive oil, 1 tablespoons mustard, 1 teaspoon rosemary and TSSS and black pepper to taste.  Pour into a large baking dish and bake in pre-heated oven for 20 minutes.  
• Meanwhile, add the zucchini to the mixing bowl along with 1 more tablespoon each of olive oil and mustard, 1 teaspoon rosemary, and some more TSSS and black pepper and toss.  Set aside.
• In a separate mixing bowl, combine chicken with the remaining 1 tablespoon olive oil, 1 tablespoon mustard, 1 teaspoon rosemary, and TSSS and black pepper to taste.  Set aside.
• Once the butternut squash and carrots have roasted for about 20 minutes, they should be semi-soft.  Remove baking dish from the oven, add the zucchini and toss.  Lay the chicken pieces on top of the veggies.
• Return the baking dish to the oven and continue roasting for another 25 (tenders) - 35 (breasts) minutes until the chicken is cooked through.  Remove from oven and let sit for a few minutes before serving.