Skip to main content

Herbed Chicken and Squash

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This herbed chicken and squash traybake is a vibrant, seasonal dish that brings together the earthy notes of fresh rosemary with the natural sweetness of roasted vegetables. The combination of succulent chicken breasts and caramelised butternut squash creates a satisfying meal that is as visually appealing as it is delicious. A hint of balsamic vinegar and a zesty apricot glaze add a sophisticated depth of flavour, ensuring every bite is perfectly balanced.

As a diabetes-friendly recipe, this dish focuses on lean protein and fibre-rich carbohydrates, making it an excellent choice for those seeking a nutritious and heart-healthy dinner. It is simple enough for a mid-week family meal yet elegant enough to serve to guests. Simply pair it with some steamed green beans or a crisp green salad for a complete, wholesome feast that the whole family will enjoy.

In this article:

Continue reading below

Ingredients for Herbed Chicken and Squash

  • 4 bone-in, skinless chicken breasts (about 1.1kg)

  • 2 tablespoons chopped fresh rosemary, divided, plus 4 sprigs for garnish

  • 1 teaspoon salt, divided

  • 1/2 teaspoons freshly ground black pepper, divided

  • 450g peeled, seeded and cubed butternut squash

  • 2 teaspoons canola or olive oil, divided

  • 350g 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

How to make Herbed Chicken and Squash

Position rack in lower third of oven; heat oven to 204°C. Season chicken with 1 tablespoon chopped rosemary, 1/2 teaspoons salt and 1/4 teaspoons 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 tablespoon chopped rosemary, 1/2 teaspoons salt and 1/4 teaspoons 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 74°C, 10 to 15 minutes more. Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.