Roasted Honey Garlic Butter Chicken

Name: Roasted Honey Garlic Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in skin-on chicken thighs; 2 tablespoons unsalted butter; 1 tablespoon Italian seasoning; salt; ground black pepper; 1 pound Brussels sprouts; 2 cups butternut squash cut into 1-inch cubes; ⅓ cup honey; ⅓ cup salted butter; 2 tablespoons mustard; 3 teaspoons minced garlic; ¼ teaspoon salt; ¼ cup dried cranberries; ¼ cup whole pecans

User Reviews

4.9

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
746 kcal
Course
Main Course, Dinner
Cuisine
American

Roasted Honey Garlic Butter Chicken

Gemma White

Report

Roasted Honey Garlic Butter Chicken with Brussels Sprouts and Butternut Squash is a rustic and delicious meal that is full of amazing flavor. This is a comforting meal in one that is perfect for feeding your family!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

4 bone-in skin-on chicken thighs
2 tablespoons unsalted butter
1 tablespoon Italian seasoning
salt to taste
ground black pepper to taste
1 pound Brussels sprouts
2 cups butternut squash cut into 1-inch cubes
⅓ cup honey
⅓ cup salted butter
2 tablespoons mustard
3 teaspoons minced garlic
¼ teaspoon salt
¼ cup dried cranberries
¼ cup whole pecans

Add to Shopping List

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Heat a 12-inch oven-safe skillet over medium-high heat and add 2 tablespoons unsalted butter. While the butter melts, season 4 bone-in skin-on chicken thighs with 1 tablespoon Italian seasoning and salt and ground black pepper to taste. Add the chicken to the skillet with the skin side down and cook for 2-3 minutes, until the skin is browned and crisp. Flip the chicken over and remove the skillet from the heat.
Make the sauce by adding ⅓ cup honey, ⅓ cup salted butter, 2 tablespoons mustard, 3 teaspoons minced garlic, 3 teaspoons minced garlic, and ¼ teaspoon salt to a small bowl and mix to combine.
Add 1 pound Brussels sprouts, 2 cups butternut squash cut into 1-inch cubes, and half of the sauce to a large bowl and toss until coated.
Add the vegetables to the skillet around the chicken and pour the remaining sauce over the chicken thighs.
Place the skillet in the oven and roast for 30 minutes, or until the chicken is cooked to 165 degrees Fahrenheit and is no longer pink. Top with ¼ cup dried cranberries and ¼ cup whole pecans before serving warm.

Nutrition Information

Show Details

Calories 746kcal (37%) Carbohydrates 51g (17%) Protein 29g (58%) Fat 50g (77%) Saturated Fat 20g (100%) Polyunsaturated Fat 7g Monounsaturated Fat 18g Trans Fat 1g Cholesterol 197mg (66%) Sodium 495mg (21%) Potassium 1070mg (31%) Fiber 8g (32%) Sugar 33g (66%) Vitamin A 9087IU (182%) Vitamin C 112mg (124%) Calcium 135mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 746 kcal

% Daily Value*

Calories	746kcal	37%
Carbohydrates	51g	17%
Protein	29g	58%
Fat	50g	77%
Saturated Fat	20g	100%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	18g	90%
Trans Fat	1g	50%
Cholesterol	197mg	66%
Sodium	495mg	21%
Potassium	1070mg	23%
Fiber	8g	32%
Sugar	33g	66%
Vitamin A	9087IU	182%
Vitamin C	112mg	124%
Calcium	135mg	14%
Iron	4mg	22%