Saturday, October 1, 2016

One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts or Haricot Vert - Recipe


Sassy Wine Belly - One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts or Haricot One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts or Haricot Vert

Serves 4 to 6.

Ingredients
  • 6 T EVOO, divided
  • 2 T organic honey
  • 2 T brown sugar
  • 1 T organic mustard
  • 3 cloves organic garlic, minced
  • 1 t dried organic oregano
  • 1 t dried organic basil
  • Zest of 1 organic lemon
  • Zest of 1 organic orange
  • Organic sea salt and freshly ground black pepper, to taste
  • 1 large organic butternut squash (about 2 pounds), peeled, seeded and cut in 1-inch chunks
  • 1-1/2 pounds halved organic brussels sprouts, or whole organic haricot vert
  • 4 boneless, skinless organic chicken breasts

Instructions
  1. Preheat oven to 400 degrees F. 
  2. Line a baking sheet or coat with parchment paper.
  3. In a small bowl, whisk together 4 tablespoons olive oil, honey, brown sugar, mustard, garlic, oregano, basil, lemon zest, orange zest, salt, and pepper. Set aside.
  4. Place butternut squash and Brussels sprouts or haricot vert in a single layer onto the baking sheet. Drizzle with remaining olive oil and season with salt and pepper, to taste. Top with chicken in a single layer and brush each chicken breast on both sides with honey mixture.
  5. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes (flip halfway through cooking). 
  6. Raise the temperature to 450 degrees F for the last 5 minutes of cooking to brown/caramelize the chicken and veggies.

Sassy Wine Belly - One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts or Haricot One Pan Lemon Chicken with Butternut Squash and Brussels Sprouts or Haricot Vert

The original recipe can be found here.

Enjoy!


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