There’s nothing better than a one-pot dinner on a hectic week night. This Honey Mustard Chicken with Apples, Butternut Squash, and Brussels Sprouts can even be prepped ahead. I was feeling like I was in a rut making the same entrees for dinner each week. Adding this dish to our winter dinner lineup has livened up my repertoire. My kids get excited when this dish hits the table.
I was inspired to make this recipe when I saw this one online. I have been making Honey Mustard Chicken all winter long and have been perfecting it along the way. One thing I learned is to wait halfway through the cooking time to add the sauce or else it burns. This dish is so easy and delicious. Don’t wait. Jump on in and start making the dish while apples, butternut squash, and Brussels sprouts are still in season.
|Honey Mustard Chicken with Apples, Butternut Squash, & Brussels Sprouts|| |
- 2 large chicken breasts with skin on and bone in, about 2 pounds total
- 1 teaspoon plus 2 pinches kosher salt, divided
- Freshly cracked black pepper
- ½ teaspoon plus 1 tablespoon olive oil, divided
- 20 Brussels sprouts, halved
- ½ small butternut squash, peeled, seeded, cut in ¾ inch cubes
- 1 large apple, peeled, cored, cut in ¾ inch cubes
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 teaspoon dried tarragon
- Preheat oven to 350 degrees F. Place chicken breasts skin side up in a large roaster or baking dish and season with 1 teaspoon salt and a several grinds of freshly cracked black pepper on both sides. Drizzle a ½ teaspoon oil over the top of both breasts. Roast for 15 minutes.
- In the meanwhile put the remaining 1 tablespoon oil, mustard, honey and tarragon in a small bowl. Stir until well-combined, and set aside.
- Take the roaster out of the oven. Sprinkle the Brussels sprouts, butternut squash and apple around the chicken. Sprinkle 2 pinches of salt on the vegetables. Pour the honey mustard mixture primarily over the chicken and a little over the vegetables.
- Continue roasting the chicken with the vegetables for another 15 minutes more. Take the pan out and stir the vegetable around basting them in the sauce. Then cook for 10 minutes more (for a grand total of 40 minutes) or until the chicken is cooked through and the vegetables are soft. If you'd like the chicken and vegetables more brown, place under the broiler for about 2 minutes. Watch carefully so they don't burn. Serve warm.
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