Honey Mustard Chicken with Apples, Butternut Squash, & Brussels Sprouts
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 large chicken breasts with skin on and bone in, about 2 pounds total
  • 1 teaspoon plus 2 pinches kosher salt, divided
  • Freshly cracked black pepper
  • ½ teaspoon plus 1 tablespoon olive oil, divided
  • 20 Brussels sprouts, halved
  • ½ small butternut squash, peeled, seeded, cut in ¾ inch cubes
  • 1 large apple, peeled, cored, cut in ¾ inch cubes
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 1 teaspoon dried tarragon
  1. Preheat oven to 350 degrees F. Place chicken breasts skin side up in a large roaster or baking dish and season with 1 teaspoon salt and a several grinds of freshly cracked black pepper on both sides. Drizzle a ½ teaspoon oil over the top of both breasts. Roast for 15 minutes.
  2. In the meanwhile put the remaining 1 tablespoon oil, mustard, honey and tarragon in a small bowl. Stir until well-combined, and set aside.
  3. Take the roaster out of the oven. Sprinkle the Brussels sprouts, butternut squash and apple around the chicken. Sprinkle 2 pinches of salt on the vegetables. Pour the honey mustard mixture primarily over the chicken and a little over the vegetables.
  4. Continue roasting the chicken with the vegetables for another 15 minutes more. Take the pan out and stir the vegetable around basting them in the sauce. Then cook for 10 minutes more (for a grand total of 40 minutes) or until the chicken is cooked through and the vegetables are soft. The internal temperature of the center of the chicken should be 160 degrees F when measured with an instant read food thermometer. If you'd like the chicken and vegetables more brown, place under the broiler for about 2 minutes. Watch carefully so they don't burn. Serve warm.
Recipe by Dana's Table at https://danastable.com/honey-mustard-chicken/