Ingredients:
2 tablespoon minced garlic (6 cloves), divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon dried rosemary
2 tablespoon Easy Butter Maker infused butter, melted
6 chicken breasts
12 ounces red potatoes, cut into wedges
8 ounces cubed peeled butternut squash
4 tablespoon Easy Butter Infused butter, melted
Instructions:
1. Preheat oven to 450°.
2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and rosemary in a small bowl.
3. Brush both sides of chicken breasts with melted infused butter.
4. Rub garlic mixture onto both sides of chicken breast.
5. Place chicken breasts on cookie sheet. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
6. Arrange vegetable mixture around chicken.
7. Bake uncovered at 450° for 10 minutes and flip and bake for 10 minutes. Let stand 10 minutes.