Horseradish Chicken, Butternut Squash, and Zucchini Sheet Pan Dinner

This quick and easy sheet pan dinner with horseradish chicken, butternut squash, and garlic zucchini spears takes less than 1 hour from start to finish.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 421 Calories

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• 1 tablespoon balsamic vinegar
• 2 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard
• 1 medium zucchini
• 4 boneless, skinless chicken thighs
• 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
• 0.125 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.25 cup grated Parmesan cheese
• 0.25 cup chopped fresh sage

Recipe Instructions

Step 1

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

Step 2

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 3

Combine butternut squash, fresh sage, Parmesan cheese, 2 tablespoons olive oil, and salt in a bowl. Toss until squash is completely coated and place on the right side of a large nonstick baking sheet (17 1/4 x 11 1/2-inches).

Step 4

Combine horseradish, Dijon mustard, onion powder, and garlic powder in a second bowl. Add chicken thighs and mix until well coated. Place chicken thighs in the center of the baking sheet.

Step 5

Slice zucchini into 16 equal size spears. Place spears on the left side of the baking sheet. In a small bowl mix 1 tablespoon olive oil and balsamic vinegar. Brush olive oil mixture on zucchini and sprinkle with garlic powder and black pepper.