Description
This horseradish chicken with sage and Parmesan butternut squash, and garlic zucchini is on your table for dinner in less than 1 hour. 3 different flavors, 3 medium bowls, and all cooked on 1 sheet pan.
Ingredients
- 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
- ¼ cup chopped fresh sage
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- ½ teaspoon salt
- 4 boneless, skinless chicken thighs
- 2 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 medium zucchini
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine butternut squash
- fresh sage
- Parmesan cheese
- 2 tablespoons olive oil
- and salt in a bowl. Toss until squash is completely coated and place on the right side of a large nonstick baking sheet (17 1/4 x 11 1/2-inches).
- Combine horseradish
- Dijon mustard
- onion powder
- and garlic powder in a second bowl. Add chicken thighs and mix until well coated. Place chicken thighs in the center of the baking sheet.
- Slice zucchini into 16 equal size spears. Place spears on the left side of the baking sheet. In a small bowl mix 1 tablespoon olive oil and balsamic vinegar. Brush olive oil mixture on zucchini and sprinkle with garlic powder and black pepper.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear
- about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 4