Carolyn Wilson
@carcharmwil
Horseradish Chicken with Butternut Squash and Zucchini Sheet Pan Dinner
This delicious sheet pan dinner features tender chicken thighs coated in a zesty horseradish and Dijon mustard mixture, paired with roasted butternut squash and zucchini. It's a simple, one-pan meal that's perfect for busy weeknights, offering a delightful blend of flavors and textures.
Details
- Cuisine:american
- Meal Type:dinner
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:13
- Views:16
Recipe Information
- Prep time30 min.
- Cook time25 min.
- Total time55 min.
- Servings4
Ingredients
- 2 pounds, peeled, seeded, and cut into 1-inch cubes
- 1/4 cup, chopped
- 1/4 cup, grated
- 3 tablespoons
- 1/2 teaspoon
- 4
- 2 tablespoons
- 1 tablespoon
- 2 teaspoons
- 2 teaspoons
- 1 medium, sliced into spears
- 1 tablespoon
- 1/8 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Horseradish Chicken with Butternut Squash and Zucchini Sheet Pan Dinner.
Step 1
Preheat your oven to 425°F (220°C).
Step 2
In a large bowl, combine the butternut squash, chopped sage, grated Parmesan cheese, 2 tablespoons of olive oil, and salt. Toss until the squash is evenly coated, then spread it out on the right side of a large nonstick baking sheet.
Step 3
In another bowl, mix together the horseradish, Dijon mustard, onion powder, and garlic powder. Add the chicken thighs and coat them well with the mixture. Place the chicken in the center of the baking sheet.
Step 4
Slice the zucchini into 16 equal spears and arrange them on the left side of the baking sheet. In a small bowl, whisk together 1 tablespoon of olive oil and balsamic vinegar. Brush this mixture over the zucchini and sprinkle with garlic powder and black pepper.
Step 5
Bake in the preheated oven for about 25 minutes, or until the chicken is cooked through and no longer pink at the bone. The internal temperature should reach 165°F (74°C).