One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts
Yield: 4servings
Prep: 10 minutesminutes
Cook: 35 minutesminutes
Total: 45 minutesminutes
An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!
4.8 stars (12 ratings)
Ingredients
4tablespoonsolive oil, divided
2tablespoonsunsalted butter, melted
2tablespoonshoney
2tablespoonsbrown sugar
1tablespoonDijon mustard
3clovesgarlic, minced
1teaspoondried oregano
1teaspoondried basil
Zest of 1 lemon
Zest of 1 orange
Kosher salt and freshly ground black pepper, to taste
1large butternut squash, about 3 pounds, peeled, seeded and cut in 1-inch chunks
1 ½poundsbrussels sprouts, halved
4boneless, skinless chicken breasts
2tablespoonschopped fresh parsley 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.