Horseradish Chicken, Butternut Squash, and Zucchini Sheet Pan Dinner
Description
This quick and easy sheet pan dinner with horseradish chicken, butternut squash, and garlic zucchini spears takes less than 1 hour from start to finish.
Ingredients
•
2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
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1/4 cup chopped fresh sage
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1/4 cup grated Parmesan cheese
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2 tablespoons olive oil
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1/2 teaspoon salt
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4 boneless, skinless chicken thighs
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2 tablespoons prepared horseradish
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1 tablespoon Dijon mustard
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2 teaspoons onion powder
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1 teaspoon garlic powder
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1 medium zucchini
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1 tablespoon olive oil
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1 tablespoon balsamic vinegar
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1 teaspoon garlic powder
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1/8 teaspoon ground black pepper
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
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).
3
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.
4
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.
5
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).