Roasted Honey Garlic Butter Chicken is a delicious and easy-to-make dish that combines the savory flavors of chicken with the sweetness of honey and the richness of butter. This recipe is perfect for a cozy family dinner or a gathering with friends. It brings comfort and satisfaction to the table without requiring too much effort.
Why Make This Recipe
This recipe is not only tasty but also versatile. The combination of honey, garlic, and butter creates a beautiful glaze that enhances the chicken’s flavor. Plus, you get the added nutrition from the Brussels sprouts and butternut squash, making it a well-rounded meal. It’s great for any occasion, and everyone will love it!
How to Make Roasted Honey Garlic Butter Chicken
Ingredients
- 4 bone-in skin-on chicken thighs
- 2 tablespoons unsalted butter
- 1 tablespoon Italian seasoning
- Salt (to taste)
- Ground black pepper (to taste)
- 1 pound Brussels sprouts
- 2 cups butternut squash cut into 1-inch cubes
- ⅓ cup honey
- ⅓ cup salted butter
- 2 tablespoons mustard
- 3 teaspoons minced garlic
- ¼ teaspoon salt
- ¼ cup dried cranberries
- ¼ cup whole pecans
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Heat a 12-inch oven-safe skillet over medium-high heat and add 2 tablespoons of unsalted butter.
- While the butter melts, season the chicken thighs with 1 tablespoon of Italian seasoning, salt, and ground black pepper to taste.
- Add the chicken to the skillet with the skin side down and cook for 2-3 minutes until the skin is browned and crisp.
- Flip the chicken over and remove the skillet from the heat.
- Make the sauce by adding ⅓ cup honey, ⅓ cup salted butter, 2 tablespoons mustard, 3 teaspoons minced garlic, and ¼ teaspoon salt to a small bowl, mixing to combine.
- In a large bowl, add the Brussels sprouts and butternut squash, and toss them with half of the sauce until coated.
- Add the vegetables to the skillet around the chicken and pour the remaining sauce over the chicken thighs.
- Place the skillet in the oven and roast for 30 minutes or until the chicken reaches 165 degrees Fahrenheit and is no longer pink.
- Top the dish with ¼ cup dried cranberries and ¼ cup whole pecans before serving warm.
How to Serve Roasted Honey Garlic Butter Chicken
Serve the Roasted Honey Garlic Butter Chicken warm right out of the oven. It pairs well with simple sides like rice or a fresh salad. The colorful vegetables and sauce on top make it visually appealing and a flavorful meal.
How to Store Roasted Honey Garlic Butter Chicken
After the meal, if you have leftovers, let the chicken cool down. Store the chicken and vegetables in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just reheat it thoroughly before serving again.
Tips to Make Roasted Honey Garlic Butter Chicken
- For extra flavor, marinate the chicken in the sauce for a few hours before cooking.
- Feel free to add other vegetables like carrots or potatoes for more variety.
- Keep an eye on the chicken while it’s roasting to avoid overcooking.
Variation
For a twist on the original recipe, try adding a splash of soy sauce or balsamic vinegar to the sauce for extra depth of flavor.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Yes, you can use boneless chicken thighs, but adjust the cooking time as they may cook faster.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and vegetables ahead of time, store them in the fridge, and then roast them when you’re ready to serve.
What can I serve with Roasted Honey Garlic Butter Chicken?
This dish goes well with rice, quinoa, or a fresh garden salad for a complete meal.
Roasted Honey Garlic Butter Chicken
Ingredients
Main Ingredients
- 4 pieces bone-in skin-on chicken thighs
- 2 tablespoons unsalted butter For searing chicken
- 1 tablespoon Italian seasoning
- 1 pound Brussels sprouts
- 2 cups butternut squash Cut into 1-inch cubes
- ⅓ cup honey
- ⅓ cup salted butter For the sauce
- 2 tablespoons mustard
- 3 teaspoons minced garlic
- ¼ teaspoon salt For the sauce
- ¼ cup dried cranberries For topping
- ¼ cup whole pecans For topping
Instructions
Preparation
- Preheat the oven to 400 degrees Fahrenheit.
- Heat a 12-inch oven-safe skillet over medium-high heat and add 2 tablespoons of unsalted butter.
- Season the chicken thighs with 1 tablespoon of Italian seasoning, salt, and ground black pepper to taste.
Cooking
- Add the chicken to the skillet with the skin side down and cook for 2-3 minutes until the skin is browned and crisp.
- Flip the chicken over and remove the skillet from the heat.
- Prepare the sauce by mixing honey, salted butter, mustard, minced garlic, and salt in a small bowl.
- In a large bowl, toss the Brussels sprouts and butternut squash with half of the sauce until coated.
- Add the vegetables to the skillet around the chicken and pour the remaining sauce over the chicken thighs.
- Place the skillet in the oven and roast for 30 minutes or until the chicken reaches 165 degrees Fahrenheit.
- Top with dried cranberries and whole pecans before serving warm.
