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 in one that is perfect for feeding your family!
Servings: 4 servings
Ingredients
- 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: 746kcal | Carbohydrates: 51g | Protein: 29g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 495mg | Potassium: 1070mg | Fiber: 8g | Sugar: 33g | Vitamin A: 9087IU | Vitamin C: 112mg | Calcium: 135mg | Iron: 4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
