4 bone-in, skinless chicken breasts (about 2 1/2 lb)
2 tablespoons chopped fresh rosemary, divided, plus 4 sprigs for garnish
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 lb peeled, seeded and cubed butternut squash
2 teaspoons canola or olive oil, divided
3/4 lb 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