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Baked Chicken and Vegetables with Hot Honey Chimichurri Recipe

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4.3 from 9 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

This Baked Chicken and Vegetables with Hot Honey Chimichurri recipe delivers a flavorful and wholesome meal featuring tender chicken tenders roasted alongside vibrant butternut squash, mushrooms, onions, and juicy tomatoes. The dish is elevated with a bright, spicy, and slightly sweet hot honey chimichurri sauce that adds a fresh herbaceous punch. Perfect for a weeknight dinner, this recipe combines simple roasting techniques with an easy-to-make chimichurri to create a satisfying, balanced plate that’s both comforting and exciting.

Ingredients

Spice Blend

  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon smoked paprika

Roasted Vegetables and Chicken

  • 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

Hot Honey Chimichurri Sauce (Optional)

  • 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)

Instructions

  1. Preheat the oven: Set your oven to 425°F (218°C) and place a rack in the top third position to prepare for roasting.
  2. Mix the spice blend: In a small bowl, combine the kosher salt, ground black pepper, ground paprika, garlic powder, and smoked paprika thoroughly to create the seasoning mix.
  3. Season the vegetables: Place the cubed butternut squash, quartered mushrooms, and sliced onion into a 9×13-inch baking dish or a rimmed baking sheet. Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle half of the prepared spice mixture. Toss everything gently to coat the vegetables evenly with oil and seasoning.
  4. Prepare the chicken: Add the raw chicken tenders or breast strips to the baking dish among the vegetables. Drizzle the remaining 1 tablespoon of olive oil over the chicken and sprinkle the remaining half of the spice mixture onto it, turning the pieces to ensure even coverage on both sides.
  5. Roast initial ingredients: Place the pan in the preheated oven and roast for 10 minutes to start cooking the chicken and soften the vegetables.
  6. Add tomatoes and continue roasting: After 10 minutes, add the halved Campari or cocktail tomatoes to the pan, sprinkle with a pinch of salt, and return it to the oven. Roast for an additional 8 to 10 minutes, or until the butternut squash is fork-tender and the chicken starts to cook through.
  7. Broil to finish: Switch your oven setting to broil on high. Broil the chicken and vegetables for 4 to 6 minutes, rotating and checking frequently to avoid burning, until the top is nicely browned and the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked.
  8. Prepare the Hot Honey Chimichurri: While the chicken and vegetables roast, combine minced parsley, cilantro, garlic, olive oil, red wine vinegar, hot honey, kosher salt, and crushed red pepper flakes (if using) in a small bowl. Stir well to mix all ingredients evenly.
  9. Rest and serve: Remove the roasted dish from the oven and let it rest for 5 minutes to allow juices to redistribute and flavors to settle. Spoon the prepared hot honey chimichurri generously over the chicken and vegetables just before serving to add brightness and a touch of spice.

Notes

  • For best results, cut the vegetables evenly so they cook uniformly.
  • If you prefer a milder sauce, omit the crushed red pepper flakes in the chimichurri.
  • The hot honey in the chimichurri balances heat with sweetness, but you can adjust the amount to your taste.
  • Chicken tenders cook faster than breast strips, so check for doneness accordingly.
  • This dish pairs well with a side of rice or crusty bread to soak up the chimichurri sauce.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/baked-chicken-and-vegetables-with-hot-honey-chimichurri-recipe/