Roasted Honey Garlic Butter Chicken

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 that is perfect for feeding your family! 

In less than an hour, enjoy a satisfying and complete meal with fresh ingredients! Honey is a favorite in our house, try this Slow Cooker Honey Garlic Chicken, Honey Dijon Garlic Chicken, or Honey Garlic Wings.

Roasted Honey Garlic Butter Chicken

Honey is a part of so many recipes here on The Recipe Critic and I am so excited to share with you this delicious new recipe and also an important cause.

Feed a Bee is a national effort to plant more flowers and forage for honey bees and other pollinators.

One of the biggest challenges for bees is finding enough food. They eat nectar and pollen from flowers.

In order to keep the honey supply coming, we need to plant pollinator-attractant plants and gardens.

Everyone can help feed the bees!

What you need to make honey garlic butter chicken

The holidays highlight how much we rely on pollinators for staples like squash, cranberries, honey, and apples. This recipe blends brussels sprouts, butternut squash, cranberries, and honey—some of my favorite winter flavors—into one warm, seasonal dish.

• Butter: you need this for the pan to help the chicken from not sticking, and it adds just a buttery flavor.
• Italian Seasoning: this brings all flavoring and seasonings to life on your chicken.
• Chicken thighs: bone-in, skin-on chicken thighs are best. They are healthier but do cook a bit longer.
• Brussels sprouts: cut in half, and they will taste so good!
• Butternut squash: cut into one-inch cubes.
• Honey: I love fresh, homemade honey, but store-bought is just as delicious.
• Butter: You can’t have enough butter!
• Mustard: adds just the right tangy flavor.
• Garlic cloves: minced and fresh are best.
• Salt: just a dash!
• Cranberries: dried cranberries are best and will have a lasting flavor all blended together.
• Pecans: whole, and adds that crunchy, nutty flavor.

How To Make Honey Garlic Butter Chicken

This chicken roasts beautifully with the brussels sprouts and squash, filling the kitchen with an incredible honey garlic butter aroma. The meat stays tender and juicy with a crisp, pan-seared edge, and adding pecans and dried cranberries at the end brings the perfect mix of crunch and sweetness. The honey ties everything together.

• Cook your chicken: Start by melting butter in a medium-sized skillet. Rub the spices on the top of the chicken thighs and sear each side until browned.
• Prepare Vegetables: Add the brussels sprouts and butternut squash to a large bowl. In a small bowl whisk the honey, butter, garlic, mustard, and salt. Pour half over the vegetables.
• Combine all ingredients: Add the vegetables to your skillet. Pour the rest of the honey mixture over the chicken and roast in a 400-degree oven for 30 minutes or until chicken is cooked through

Tips on making honey garlic butter chicken

This roasted honey garlic butter chicken brings together caramelized garlic, rich butter, and sweet honey for a simple but standout dinner. If you want another crowd favorite with similar flavors, try my honey butter chicken.

• Chicken thigh/bone in: Chicken thighs have a darker meat and are super moist, while packed with the ultimate flavor. They will take a bit longer to cook, though.
• Chicken thigh/boneless: Use boneless, skinless chicken thighs for a faster way of cooking.
• Chicken breast: Chicken breast can work for this recipe as well if needed. I recommend cutting them in half horizontally to help the cooking process go quicker.
• Cast Iron: I used a cast-iron skillet for this, and it works well for caramelizing the chicken thigh as well as heats up quickly.

What to serve with honey garlic butter chicken

If you are looking for a side to go with this delicious chicken, try my fried cabbage. Any fall salad or vegetable will be colorful and tasty next to this honey garlic butter chicken.

• Mashed Sweet Potatoes
• Dad’s Famous Mashed Potatoes
• Creamy. Strawberry Broccoli Salad
• Chicken and Apple Salad with a Honey Dijon Vinaigrette 
• German Potato Salad

More delicious recipes:

• Honey Orange Glazed Chicken 
• Honey Garlic Stir Fry 
• Roasted Brown Butter Honey Carrots
• Honey Garlic Dijon Broiled Salmon (15 Minutes)
• Crazy Good Honey Lime Shrimp

This post was brought to you on “bee-half” of Feed a Bee, an initiative of the Bayer Bee Care Program. I was compensated in exchange for creating this recipe.

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Roasted Honey Garlic Butter Chicken

4.86 from 7 votes

By: Alyssa Rivers

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!

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

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Ingredients 

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• ▢ 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

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

Calories: 746kcalCarbohydrates: 51gProtein: 29gFat: 50gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 197mgSodium: 495mgPotassium: 1070mgFiber: 8gSugar: 33gVitamin A: 9087IUVitamin C: 112mgCalcium: 135mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, entree, Main Course, main dish

Cuisine: American

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