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Horseradish Chicken, Butternut Squash, and Zucchini Sheet Pan Dinner
Horseradish Chicken, Butternut Squash, and Zucchini Sheet Pan Dinner
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Try my flavor-packed sheet pan dinner with horseradish chicken, roasted butternut squash, and garlic zucchini - on the table in under 1 hour!
Ingredients:
  • 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 0.25 cup chopped fresh sage
  • 2 tablespoons olive oil
  • 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
  • 0.125 teaspoon ground black pepper
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • In a bowl, mix butternut squash, fresh sage, Parmesan cheese, 2 tablespoons of olive oil, and salt until the squash is fully coated. Spread the mixture on the right side of a large nonstick baking sheet (17 1/4 x 11 1/2-inches).
  • In a separate bowl, mix horseradish, Dijon mustard, onion powder, and garlic powder. Coat chicken thighs with the mixture until fully covered. Transfer the coated chicken thighs to the center of the baking sheet.
  • Cut zucchini into 16 even spears and place them on the left side of a baking sheet. Combine 1 tablespoon of olive oil with balsamic vinegar in a small bowl, then brush the zucchini with the mixture. Sprinkle with garlic powder and black pepper.
  • Cook the chicken in the preheated oven until it is no longer pink at the bone and the juices run clear, which should take approximately 25 minutes. Ensure the chicken reaches an internal temperature of 165 degrees F (74 degrees C) by using an instant-read thermometer near the bone.

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