One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts
User Reviews
4.8
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Course
Main Course
One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts
Report
An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!
Share:
Ingredients
- 4 tablespoons olive oil divided
- 2 tablespoons butter melted, unsalted
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 3 cloves garlic minced
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- lemon zest of 1
- orange zest of 1
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 butternut squash about 3 pounds, peeled, seeded and cut in 1-inch chunks, large
- 1 ½ pounds Brussels sprouts halved
- 4 boneless skinless chicken breasts
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano, basil, lemon zest and orange zest; season with salt and pepper, to taste. Set aside.
- Place butternut squash and brussels sprouts in a single layer onto the prepared baking sheet. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper, to taste. Top with chicken in a single layer and brush each chicken breast with honey mixture.
- Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.
- Serve immediately, garnished with parsley, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
Other Recipes
You'll Also Love
