Baked Chicken with Parmesan, Mustard and Rosemary Crust over Roasted Squash and Shallots

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray or lightly grease it with a little of the olive oil.

2. 2

   In a large bowl, toss the butternut squash and shallots with 2 tbsp of the olive oil, half of the salt, half of the black pepper, and the sweet paprika. Spread the vegetables on the tray in a single layer.

3. 3

   Roast the squash and shallots for 15 minutes at 220 °C / 425 °F so they begin to brown.

4. 4

   Meanwhile, pat the chicken breasts dry with paper towels. In a small bowl, mix the Dijon mustard, honey, lemon juice, lemon zest, garlic, and 1 tbsp olive oil.

5. 5

   In another bowl, combine the grated Parmesan cheese, breadcrumbs, fresh rosemary, the remaining salt, and the remaining black pepper.

6. 6

   Coat the chicken breasts all over with the mustard-lemon mixture. Then press the Parmesan-breadcrumb mixture on top to create an even crust over each breast.

7. 7

   Remove the tray from the oven, move the squash and shallots to the sides, and place the chicken breasts in the center of the tray. If any crust mixture remains in the bowl, scatter it over the chicken.

8. 8

   Bake again at 220 °C / 425 °F for 18 to 20 minutes, or until the chicken is fully cooked and the crust is golden. If you want more color, broil for 1 to 2 minutes, watching closely, at the same temperature setting.

9. 9

   Let the chicken rest for 5 minutes out of the oven. Serve each breast over a bed of roasted squash and shallots, spooning the tray juices over the top.