Horseradish Chicken, Butternut Squash, and Zucchini Sheet Pan Dinner

Horseradish Chicken, Butternut Squash, and Zucchini Sheet Pan Dinner
  • PREP TIME
    25 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    50 mins
  • SERVING
    4 People
  • VIEWS
    12

Elevate your weeknight dinner game with this vibrant and flavorful sheet pan masterpiece! Tender chicken thighs are infused with a zesty horseradish kick, while sweet butternut squash dances with savory sage and Parmesan. Garlicky zucchini spears complete this symphony of flavors, all roasted to perfection on a single pan for easy cleanup.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    33 g
  • Cholesterol
    69 mg
  • Fiber
    6 g
  • Protein
    23 g
  • Saturated Fat
    6 g
  • Sodium
    555 mg
  • Sugar
    8 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat the oven to 425 degrees F (220 degrees C). (5 minutes)

02

Step
10 mins

In a large bowl, combine the butternut squash, fresh sage, Parmesan cheese, 2 tablespoons olive oil, and salt. Toss until the squash is evenly coated. Arrange the squash on one side of a large nonstick baking sheet (17 1/4 x 11 1/2-inches). (10 minutes)

03

Step
10 mins

In a separate bowl, whisk together the horseradish, Dijon mustard, onion powder, and garlic powder. Add the chicken thighs to the bowl and toss to coat them thoroughly with the horseradish mixture. Place the coated chicken thighs in the center of the baking sheet, next to the butternut squash. (10 minutes)

04

Step
5 mins

Slice the zucchini into 16 equal-sized spears. Place the zucchini spears on the remaining side of the baking sheet. In a small bowl, whisk together 1 tablespoon of olive oil and the balsamic vinegar. Brush this mixture over the zucchini spears, then sprinkle them with garlic powder and black pepper. (5 minutes)

05

Step
25 mins

Bake in the preheated oven until the chicken is cooked through and the juices run clear when pierced with a fork, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). (25 minutes)

For an even deeper flavor, marinate the chicken in the horseradish mixture for at least 30 minutes before cooking.
Feel free to substitute other vegetables, such as bell peppers or broccoli, based on your preference and what you have on hand.
If you don't have fresh sage, you can use dried sage, but reduce the amount to 1 tablespoon.
To ensure even cooking, make sure the vegetables are cut into uniform sizes.

Gregorio Hahn

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 4 Ratings)
Total Reviews: (3)
  • Daniela Pfannerstill

    I was skeptical about the horseradish, but it was surprisingly good! My family loved it, and it's so easy to clean up.

  • Marielle Weimann

    I added some red pepper flakes to the zucchini for a little extra heat. It was a big hit!

  • Pierre Sawayn

    This recipe is a lifesaver on busy weeknights! The horseradish gives the chicken such a delicious kick, and the butternut squash is perfectly sweet and savory.

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