Honey Mustard Roasted Chicken with Squash
Elevate your weeknight dinner game with this irresistible Honey Mustard Roasted Chicken with Squash. Featuring tender, bone-in chicken thighs brushed with a sweet-and-savory honey mustard glaze and roasted to perfection alongside caramelized butternut squash, this recipe is a comforting and flavorful one-pan wonder. The Dijon and whole-grain mustard blend, accented with fresh thyme and garlic, creates a rich, tangy glaze that pairs beautifully with the natural sweetness of the squash. With only 15 minutes of prep time and a hands-off roasting process, this dish is perfect for busy evenings while still delivering a gourmet feel. Serve it straight from the oven for a wholesome, satisfying meal that’s as easy to prepare as it is impressive.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 4 cups (peeled and cubed) Butternut squash
- 3 tablespoons Olive oil
- 2 tablespoons Honey
- 2 tablespoons Dijon mustard
- 1 tablespoon Whole-grain mustard
- 2 minced Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly oil it.
In a small bowl, whisk together honey, Dijon mustard, whole-grain mustard, garlic, 1 tablespoon olive oil, thyme leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the honey mustard sauce. Set aside.
Place the chicken thighs on one side of the prepared baking sheet. Pat them dry with paper towels, then season both sides with 1/2 teaspoon salt and optional paprika for added color and flavor.
Brush the chicken thighs generously with the prepared honey mustard sauce, saving a small amount for later.
In a large mixing bowl, toss the cubed butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of black pepper until evenly coated.
Spread the seasoned squash on the other side of the baking sheet, ensuring they are in a single layer to roast evenly.
Transfer the baking sheet to the preheated oven and roast for 40-50 minutes, or until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C) and the squash is tender and caramelized.
Halfway through cooking (after about 20-25 minutes), baste the chicken with the reserved honey mustard sauce for added flavor and check on the squash, flipping the pieces if needed for even browning.
Once done, remove the chicken and squash from the oven. Let the chicken rest for 5 minutes before serving.
Plate the roasted chicken thighs alongside the caramelized butternut squash. Optionally, garnish with additional fresh thyme leaves before serving. Enjoy!
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4926 mg | 214% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 51.0 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3771 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
