One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts
Super easy
An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!
Prep
15m
Cook
35m
Wait
5m
| Category: | Main Dish Poultry |
| Cuisine Type | American |
Ingredients
For
4
Serving(s)
Ingredients
| 4 tbsp Olive Oil (divided) |
| 2 tbsp Butter (unsalted, melted) |
| 2 tbsp Honey |
| 1 tbsp Dijon mustard |
| 3 Cloves Garlic (or more) |
| 1 tsp Oregano |
| 1 tsp Basil |
| 1 tbsp chili powder (+1 tsp) |
| 1 Zest of a lemon |
| 1 Zest of orange |
| 1 Butternut squash (cut into 1 |
| 1 1/2 lbs Brussels sprouts (cut in half) |
| 4 Chicken Breasts (or 1 whole chicken quartered) |
| Salt and freshly ground black pepper |
| Fresh chopped parsley leaves as garnish |
One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts Directions
- 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, chili powder, 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, pepper, and chili powder 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.
