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cloves garlic, finely chopped
teaspoon red pepper flakes
lb butternut squash, peeled, seeded and cut into 1-inch pieces (4 cups)
teaspoon ground pepper
bone-in skin-on chicken thighs (1 1/2 lb)
Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
In small bowl, mix 4 tablespoons of the honey, the lemon juice, garlic and pepper flakes.
In medium bowl, mix squash, oil, 3/4 teaspoon of the salt and 3 tablespoons of the honey mixture. Toss to coat. Add squash mixture to pan.
Season chicken with remaining 3/4 teaspoon salt and the pepper. Add chicken to pan of squash; brush with 1 tablespoon of the honey mixture. Roast 15 minutes. Brush chicken with remaining 1 tablespoon honey mixture; return to oven 10 to 15 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and squash is lightly starting to turn brown and is just tender. Remove from oven; drizzle remaining 1 tablespoon honey over chicken, and serve.
- Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
- Chopped parsley makes a lovely garnish for this dish.
- To save time, look for precut butternut squash in most grocery store produce sections.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.