Honey-Mustard Roasted Chicken with Butternut Squash
A complete one-pan dinner featuring juicy bone-in chicken breasts glazed with tangy honey-mustard dressing alongside tender butternut squash, red onion, and bright sugar snap peas. The reduced-fat dressing creates a caramelized coating while keeping the dish lighter. Perfect for busy weeknight dinners or casual entertaining when you want something satisfying but not overly complicated. The combination of sweet squash, savory chicken, and crisp peas offers balanced flavors and textures, while the single-pan approach minimizes cleanup.
Ingredients
- 4 bone-in chicken breasts, skin removedboneless chicken thighs1:1gluten-freedairy-free
reduce cook time by 5-10 minutes
- 1 medium butternut squash, peeled, cut into 1-inch cubes (2 lb, 4 cups)
- 1 medium red onion, cut into 8 wedges
- ¾ cup reduced-fat honey-mustard dressingdijon mustard + honey2 tbsp mustard + 2 tbsp honeygluten-freemay contain dairy
mix together
- ½ teaspoon salt
- ½ teaspoon dried rosemary leaves, crushed
- ¼ teaspoon garlic powder
- 2 cups frozen sugar snap peas, from 1-lb bag
Instructions
- 1
Heat oven to 425°F and spray shallow roasting pan with cooking spray
- 2
Place chicken in pan and arrange squash and onion around chicken
- 3
Mix dressing, salt, rosemary and garlic powder in small bowl
- 4
Brush chicken and vegetables with about half of the dressing mixture
- 5
Bake uncovered 20 minutes
- 6
Remove from oven and stir vegetables
- 7
Add sugar snap peas to pan
- 8
Brush chicken and vegetables with remaining dressing mixture
- 9
Return to oven and bake 20 to 25 minutes longer until thermometer reads 170°F in center of thickest part of breasts and vegetables are tender
- 10
Garnish with fresh herb sprigs if desired
Tips
Check chicken doneness with thermometer rather than visual cues for food safety
Cut butternut squash into uniform cubes so vegetables cook evenly
Add sugar snap peas halfway through cooking to prevent overcooking and maintain bright color
Good to Know
refrigerate leftovers up to 3 days in airtight container
can prep vegetables and season chicken up to 1 day ahead, store covered in refrigerator
serve immediately while hot for best texture
Common Mistakes
use meat thermometer to avoid overcooking chicken
cut vegetables uniformly to prevent uneven cooking
do not add sugar snap peas too early to avoid mushy texture
Substitutions
reduce cook time by 5-10 minutes
mix together
may need extra 5 minutes
FAQ
Can I use bone-in chicken thighs instead of breasts?
Yes, use 6-8 bone-in thighs and cook to 165°F internal temperature. Cooking time may be slightly longer.
What if I do not have honey-mustard dressing?
Mix 2 tablespoons Dijon mustard with 2 tablespoons honey and 2 tablespoons olive oil as substitute.
How long will leftovers keep in refrigerator?
Store covered leftovers up to 3 days. Reheat in 350°F oven until warmed through.