Best 7 Honey Mustard Roasted Chicken And Squash Recipes

Honey mustard roasted chicken and squash is a flavorful and succulent dish that is perfect for a cozy family dinner or an impressive special occasion feast. The combination of sweet honey, tangy mustard, and tender chicken and squash creates a delightful medley of flavors that tantalizes the taste buds. This recipe is easy to follow and can be prepared using everyday ingredients, making it a convenient and delicious meal option for home cooks of all skill levels. Whether you're a seasoned culinary enthusiast or a beginner in the kitchen, this article will guide you through the steps to create a mouthwatering honey mustard roasted chicken and squash dish that will leave your family and friends craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY-MUSTARD ROASTED CHICKEN AND SQUASH

Honey-Mustard Roasted Chicken and Squash image

Bone-in chicken breasts get the golden treatment in this easy-to-assemble meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

4 bone-in chicken breasts, skin removed
1 medium butternut squash (2 lb), peeled, cut into 1-inch cubes (4 cups)
1 medium red onion, cut into 8 wedges
3/4 cup reduced-fat honey-mustard dressing
1/2 teaspoon salt
1/2 teaspoon dried rosemary leaves, crushed
1/4 teaspoon garlic powder
2 cups frozen sugar snap peas (from 1-lb bag)

Steps:

Heat oven to 425°F. Spray shallow roasting pan with cooking spray. Place chicken in pan; arrange squash and onion around chicken.
In small bowl, mix dressing, salt, rosemary and garlic powder. Brush chicken and vegetables with about half of the dressing mixture.
Bake uncovered 20 minutes. Remove from oven. Stir vegetables; add sugar snap peas to pan. Brush chicken and vegetables with remaining dressing mixture.
Return to oven; bake 20 to 25 minutes longer or until thermometer inserted in center of thickest part of breasts reads 170°F, and vegetables are tender. If desired, garnish with fresh herb sprigs.

Nutrition Facts : Calories 340, Carbohydrate 38 g, Cholesterol 75 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 23 g, TransFat 0 g

HONEY MUSTARD ROASTED CHICKEN WITH SQUASH

Honey Mustard Roasted Chicken With Squash image

This is cold weather heaven. Very warm and comforting. I don't usually serve this with much else, usually a salad and some crusty french bread. This is good enough to serve to company, you've got to try it.

Provided by mommyoffour

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 bone-in skinless chicken breasts
1 medium butternut squash, peeled and cut into 1 inch cubes
1 medium red onion, cut into 8 wedges
3/4 cup purchased honey mustard dressing
1/2 teaspoon salt
1/2 teaspoon dried rosemary leaves, crushed
1/4 teaspoon garlic powder
2 cups frozen sugar snap peas

Steps:

Heat oven to 425.
Spray 15x10x1 inch baking pan with nonstick cooking spray.
Place chicken in sprayed pan.
Arrange squash and onion around chicken.
In small bowl, combine salad dressing, salt, rosemary and garlic powder; blend well.
Brush chicken and vegetables with about half of the salad dressing mixture.
Bake at 425 for 20 minutes.
Remove chicken and vegetables from oven.
Stir vegetables; add sugar snap peas to pan.
Brush chicken and vegetables with remaining salad dressing mixture.
Return to oven; bake an additional 20 to 25 minutes or until chicken is fork tender, its juices run clear, and vegetables are tender.

Nutrition Facts : Calories 458.6, Fat 3.5, SaturatedFat 0.9, Cholesterol 136.9, Sodium 460, Carbohydrate 46.7, Fiber 9.8, Sugar 11.6, Protein 61.5

ROASTED HONEY MUSTARD CHICKEN

Roasted Honey Mustard Chicken image

I love a good roasted chicken, and this one is easy and delicious. After a quick prep, the marinade does its magic in the fridge until time for roasting. It's fun to dress the dish up by season based on whatever vegetables are fresh at the market. -Kara Brook, Owings Mills, Maryland

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

3/4 cup honey
1/3 cup extra virgin olive oil
1/3 cup Dijon mustard
1/4 cup lemon juice
3 tablespoons chicken seasoning
7 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds)
VEGETABLES:
1-1/2 pounds baby red potatoes
1 pound carrots, cut into 1-inch pieces
3 to 4 fresh rosemary sprigs
2 tablespoons extra virgin olive oil
1 teaspoon chicken seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lemon, sliced

Steps:

In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly., Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.

Nutrition Facts : Calories 654 calories, Fat 31g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 919mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 36g protein.

HONEY MUSTARD ROAST CHICKEN

Honey Mustard Roast Chicken image

Here's a delicious recipe for roast chicken using one of my all-time favorite poultry techniques...spatchcocking! This method of cooking allows the chicken to sit flat as it roasts, ensuring that everything cooks evenly so the breast meat ends up just as juicy and succulent as the dark meat. The honey mustard marinade adds incredible flavor and works overtime as a sweet and tangy basting and serving sauce. Serve with roasted potatoes and Brussels sprouts, if desired.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 5h30m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup yellow mustard
¼ cup honey
¼ cup seasoned rice wine vinegar
2 teaspoons Sriracha
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
3 teaspoons kosher salt, plus more as needed
1 (4.5 pound) whole chicken
¼ cup chicken stock, or as needed
2 tablespoons chopped green onions, or to taste

Steps:

Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

Nutrition Facts : Calories 637.1 calories, Carbohydrate 20.3 g, Cholesterol 255.7 mg, Fat 22.7 g, Fiber 1.6 g, Protein 84.8 g, SaturatedFat 6 g, Sodium 2199.7 mg, Sugar 17.8 g

HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES

Honey-Mustard Chicken with Roasted Vegetables image

Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.

Provided by Bibi

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 1h

Yield 4

Number Of Ingredients 17

Ingredients

3 cups peeled and cubed butternut squash
2 carrots, peeled and cut 1-inch pieces
1 large parsnip, peeled and cut into 1/2-inch pieces
1 small sweet potato, peeled and cut into 1/2-inch pieces
1 small red onion, cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh rosemary
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
4 skinless, boneless chicken breast halves
¼ teaspoon salt
1 pinch ground black pepper to taste
1 tablespoon extra-virgin olive oil
½ cup low-sodium chicken broth
¼ cup white wine
2 tablespoons honey
2 tablespoons whole-grain mustard

Steps:

Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 43.4 g, Cholesterol 67.7 mg, Fat 13.9 g, Fiber 7.2 g, Protein 28.2 g, SaturatedFat 2.4 g, Sodium 586 mg, Sugar 17.4 g

HONEY MUSTARD ROASTED CHICKEN

Honey Mustard Roasted Chicken image

SparkPeople e-mailed this recipe to me today I'm going to post it here so I can find it when I want it. It is a "rich, flavorful honey mustard chicken with carrots and potatoes."

Provided by QueenBee49444

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb potato, scrubbed and cut into wedges
2 lbs chicken
6 medium carrots, scrubbed and sliced
2 tablespoons olive oil
1 1/2 tablespoons honey
3 tablespoons mustard
1 teaspoon rosemary
2 heads garlic
salt and pepper

Steps:

Toss potatoes and carrols with oil, salt and pepper in a shallow baking dish.
Place peeled garlic cloves among the veggies
Sprinkle rosemary over veggies.
Place chicken on top of veggies.
Bake uncovered in oven at 425 degrees for 30 minutes.
While chicken & veggies are baking, mix mustard and honey together.
Remove pan from oven.
Place chicken on seperate plate.
Spread honey-mustard all over the chicken.
Stir veggies.
Return chicken to veggies.
Bake additional 10-20 minutes, until chicken is cooked and veggies are tender.

HOT MUSTARD AND HONEY GLAZED CHICKEN

Hot Mustard and Honey Glazed Chicken image

Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.

Provided by Kay Chun

Categories dinner, easy, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman's)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced ½-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3½ pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving

Steps:

Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
Spoon over pan juices, garnish with scallions and serve with lemon wedges.

Tips:

Use a variety of vegetables: This recipe calls for squash, but you can also use other root vegetables like carrots, parsnips, or turnips. You can also add other vegetables like broccoli, cauliflower, or Brussels sprouts.
Don't overcrowd the pan: Make sure to give the vegetables enough space so that they can roast evenly. If the pan is too crowded, the vegetables will steam instead of roast.
Roast the vegetables at a high temperature: This will help them to caramelize and get crispy. If you roast them at a low temperature, they will take longer to cook and will be more likely to dry out.
Baste the vegetables with the honey mustard sauce: This will help them to stay moist and flavorful. If you don't have a honey mustard sauce, you can make your own by combining honey, Dijon mustard, olive oil, and salt and pepper.
Serve the roasted vegetables immediately: This is when they are at their best. You can also store them in the refrigerator for up to 3 days.

Conclusion:

This honey mustard roasted chicken and squash is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is juicy and flavorful, and the vegetables are roasted to perfection. The honey mustard sauce adds a sweet and tangy flavor that ties everything together. This dish is sure to be a hit with your family and friends.