Name: Baked Chicken and Vegetables with Hot Honey Chimichurri Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 1 teaspoon ground paprika; 1 teaspoon garlic powder; ¼ teaspoon smoked paprika; 3 cups butternut squash, cut into ½-inch cubes; 8 ounces mushrooms, quartered; 1 medium yellow onion, halved lengthwise and thickly sliced; 3 tablespoons olive oil, divided; 1½ pounds raw chicken tenders or chicken breast strips; 4 Campari or cocktail tomatoes, halved; ¼ cup minced fresh parsley leaves and stems; ¼ cup minced fresh cilantro leaves and stems; 3 cloves garlic, grated or minced; ⅓ cup olive oil; 2 tablespoons red wine vinegar; 1 tablespoon hot honey; ½ teaspoon kosher salt; 1 pinch crushed red pepper flakes (optional, for extra heat)

Print Recipe· 4.3 from 9 reviews

If you’re craving a meal that bursts with vibrant flavors and comforting warmth, this Baked Chicken and Vegetables with Hot Honey Chimichurri Recipe is exactly what you need. Tender chicken tenders roast alongside sweet butternut squash, earthy mushrooms, and caramelized onions, all elevated by a fiery yet sweet hot honey chimichurri sauce that ties everything together harmoniously. Every bite offers a delightful balance of textures and tastes, making it a perfect dish for weeknights or impressing close friends without a fuss.

Ingredients You’ll Need

The image shows a white plate in the center with five raw pink chicken pieces on a sheet of crinkled brown paper. Around it, there are several bowls and ingredients arranged on a white marbled surface: to the left, a white bowl with five brown mushrooms, a small white bowl with white powder, and another with red powder; next to them is a small glass jar with yellow oil and two small glass bowls with amber liquid. Above the plate is a bulb of garlic. To the right, bright red vine tomatoes and a bunch of fresh green parsley are placed near a light brown butternut squash and a whole brown onion. In the bottom left corner, there is a white bowl filled with fresh green cilantro leaves. Everything is arranged neatly with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet essential ingredients sets the stage for a show-stopping dish. Each component plays a vital role—from the colorful vegetables providing sweetness and texture, to the spice blend and hot honey chimichurri lending complexity and brightness.

Kosher salt (1 teaspoon): Crucial for enhancing all the natural flavors throughout the dish.
Ground black pepper (½ teaspoon): Adds a subtle peppery warmth that balances the sweetness.
Ground paprika (1 teaspoon): Brings a mild depth and a lovely red hue to the seasoning.
Garlic powder (1 teaspoon): Infuses a gentle garlic aroma without overpowering the fresh garlic in the chimichurri.
Smoked paprika (¼ teaspoon): Adds a smoky undertone that elevates the roasted vegetables and chicken.
Butternut squash, cut into ½-inch cubes (3 cups): Provides natural sweetness and a tender, creamy bite when roasted.
Mushrooms, quartered (8 ounces): Lend earthiness and juicy texture that perfectly complements the chicken.
Yellow onion, halved lengthwise and thickly sliced (1 medium): Roasts to sweet, caramelized goodness, enriching every mouthful.
Olive oil (3 tablespoons, divided): Ensures everything roasts beautifully with a golden exterior while adding richness.
Raw chicken tenders or chicken breast strips (1½ pounds): The star protein that cooks quickly, staying moist and tender in the oven.
Campari or cocktail tomatoes, halved (4): Provide bursts of fresh acidity and juiciness midway through roasting.
Minced fresh parsley leaves and stems (¼ cup): Brightens the chimichurri with fresh herbal notes.
Minced fresh cilantro leaves and stems (¼ cup): Adds a lively, citrusy flavor that pairs beautifully with the hot honey.
Garlic, grated or minced (3 cloves): Intensifies the chimichurri’s punch and aroma.
Olive oil for chimichurri (⅓ cup): Creates a luscious, silky sauce to drizzle over the finished dish.
Red wine vinegar (2 tablespoons): Balances the chimichurri with a sharp tang that contrasts the honey’s sweetness.
Hot honey (1 tablespoon): The secret weapon—sweet with heat that makes every bite unforgettable.
Kosher salt for chimichurri (½ teaspoon): Pulls all the chimichurri flavors together.
Crushed red pepper flakes (a pinch, optional): Elevates the heat if you like a spicier kick in the chimichurri.

How to Make Baked Chicken and Vegetables with Hot Honey Chimichurri Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 425°F and positioning the rack in the top third to ensure your chicken and vegetables roast evenly with just the right amount of heat. This high temperature is essential for caramelizing the ingredients and bringing out their natural sweetness and smokiness.

Step 2: Mix the Spice Blend

In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, and smoked paprika. This blend adds a beautiful warmth and subtle complexity that will infuse both the chicken and vegetables.

Step 3: Season the Vegetables

Place the cubed butternut squash, quartered mushrooms, and thickly sliced onion in a 9×13-inch baking dish or rimmed baking sheet. Drizzle 2 tablespoons of olive oil over the vegetables, then sprinkle half of the spice mixture on top. Toss well so every piece is beautifully coated, which will help them roast to tender perfection with a hint of smoky seasoning.

Step 4: Add and Season the Chicken

Arrange the chicken tenders evenly in the pan amongst the vegetables. Drizzle the remaining olive oil over the chicken and season it with the rest of the spice mix, coating both sides thoroughly. This ensures the chicken develops a flavorful crust while staying juicy inside.

Step 5: Roast and Add Tomatoes

Place the pan in the oven and roast everything for 10 minutes. Then add the halved tomatoes right on top, sprinkle with a pinch of kosher salt, and return the dish to the oven. Continue roasting for another 8 to 10 minutes, until the butternut squash is just fork-tender.

Step 6: Broil for a Perfect Finish

Switch your oven to broil on high. Broil the entire pan for 4 to 6 minutes, carefully watching and rotating the pan as needed. This step browns the chicken and vegetables nicely, creating a slightly crisp exterior while ensuring the chicken reaches the safe internal temperature of 165°F.

Step 7: Make the Hot Honey Chimichurri

While roasting, whisk together the minced parsley, cilantro, grated garlic, olive oil, red wine vinegar, hot honey, crushed red pepper flakes (if using), and salt in a small bowl. This sauce marries bright herbs with the sweet heat of the hot honey and zesty vinegar, offering the perfect finishing drizzle.

Step 8: Rest and Serve

Once out of the oven, give the pan a 5-minute rest to allow juices to redistribute. Then spoon generous amounts of the hot honey chimichurri over the chicken and vegetables before serving for an irresistible burst of freshness and flavor contrast.

How to Serve Baked Chicken and Vegetables with Hot Honey Chimichurri Recipe

A white bowl holds two golden-brown grilled chicken pieces topped with a bright green herb sauce. Beneath the chicken are caramelized onion slices with a light brown edge, reddish roasted tomato halves with seeds visible, small chunks of golden roasted potatoes, and browned mushrooms giving a mix of earthy shades. A silver fork rests on the right side inside the bowl. Around the bowl, on a white marbled surface, are ripe red tomatoes still on the vine, a glass of light-colored drink, two clear glass shakers with salt and pepper, and a white cloth with black stripes, with some green parsley leaves showing at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the dish further by topping it with a handful of fresh herbs like extra parsley or cilantro to add a pop of green and additional herbal brightness. A light squeeze of fresh lemon juice over the chimichurri drizzle also helps to brighten every bite.

Side Dishes

This dish pairs beautifully with simple sides such as fluffy quinoa, steamed rice, or warm crusty bread. These options soak up the flavorful juices and chimichurri, turning each morsel into a full, satisfying meal.

Creative Ways to Present

Try serving this colorful meal family-style on a large platter for sharing, letting everyone help themselves. For an elegant touch, arrange the chicken and veggies neatly on individual plates and drizzle the chimichurri in a zigzag pattern over the top, creating a visual feast as vibrant as the taste.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, transfer any leftovers to airtight containers and store them in the refrigerator. The chicken and roasted veggies keep their flavor well for up to 3 days, making them a perfect next-day lunch or dinner option.

Freezing

You can freeze leftover chicken and vegetables for up to 2 months. Pack them tightly in freezer-safe containers or heavy-duty freezer bags with as much air removed as possible. Keep the chimichurri separate to prevent texture changes from freezing.

Reheating

For the best results, thaw frozen portions overnight in the fridge and reheat gently in a 350°F oven until warmed through. Alternatively, microwave on medium power in short bursts to avoid drying out the chicken. Add fresh chimichurri after reheating to revive the dish’s brightness.

FAQs

Can I use chicken breasts instead of tenders?

Absolutely! Chicken breast strips work wonderfully here and can be swapped in one-to-one. Just keep an eye on cooking time since thicker pieces might need a little extra roasting to reach doneness.

Do I have to use butternut squash?

Not at all! Feel free to substitute with other sturdy vegetables like sweet potatoes, carrots, or even Brussels sprouts. Aim for similar size cuts to ensure even roasting.

What if I don’t have hot honey?

No worries—you can make your own by gently warming honey with a pinch of cayenne or red pepper flakes. Let it infuse for a few minutes for that perfect blend of heat and sweetness.

Is this recipe gluten-free?

Yes! This entire dish and the hot honey chimichurri are naturally gluten-free, making it a safe and delicious choice for those with gluten sensitivities.

Can I make the chimichurri in advance?

Definitely. Chimichurri tastes even better after sitting for a few hours or overnight as the flavors meld beautifully. Prepare it ahead and refrigerate until ready to serve.

Final Thoughts

There is something truly special about the way the Baked Chicken and Vegetables with Hot Honey Chimichurri Recipe combines ease, flavor, and nutrition into one beautiful plate. It’s a recipe I find myself reaching for again and again, especially when I want to impress with minimal effort but maximum taste. I encourage you to give it a try—it’s sure to become one of your favorites too.