One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts
- One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts
- Recipe
- Ingredients
- Instructions
An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!
I hope you all had a wonderful Easter holiday. Butters and I started off our weekend like this.
Then we had this.
And this.
And it’s not a holiday without Sprinkles, showcased by my favorite fashion blogger, of course.
We also had more drinks.
And carrot cake. DUH. But don’t mind that knife slice there. They cut the cake prematurely. Thanks, Kate!
So basically, this was a holiday with Butters’ turkey-legging, cocktails, cupcakes, cake, and this one pan meal.
With our Easter spread and all, I had no energy but to throw everything on a single sheet pan and be set. Plus, that lemon glaze is everything.
Recipe
Yield: 4 servings
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Ingredients
Instructions
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. 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.
3. 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.
4. 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.
5. Serve immediately, garnished with parsley, if desired.
