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Pan-Roasted Chicken with Honey Roasted Butternut Squash

Imagine chicken, pan-roasted with garlic and rosemary and butternut roasted in honey. It was truly delicious. As soon as I saw this recipe in Matt Dawson's Cookbook 'Fresh, Simple, Tasty' I knew I had to make it.

Pan-Roasted Chicken with Honey Roasted Butternut Squash

Pan-Roasted Chicken with Caramelised Butternut Squash - Green Beans and Shallots.

Yield: 4

Pan-Roasted Chicken with Honey Roasted Butternut Squash

Recipe is from Matt Dawson's Cookbook 'Fresh, Simple, Tasty'

I cooked my beans in boiling slightly salted water for 5 minutes, drained and then stirred in the beans.

The cooking time on the chicken will depend on your oven and how big they are. Mine did take another 15 minutes in the oven than stated by the recipe in the book.


5 tablespoons of olive oil
1kg butternut squash - peeled, seeded and cut into wedges approx. 2 x 2 x 7cm
2 tablespoons of runny honey
salt and freshly ground black pepper
4 chicken breast fillets - skin on
2 shallots - peeled and finely chopped
2 tablespoons of finely chopped fresh rosemary leaves - or 2 teaspoons of dried
2 cloves of garlic - peeled and finely chopped
200g fine green beans - topped and tailed


Preheat your oven to 200c/400f or Gas 6

Put 2 tablespoons of olive oil in a roasting tin and heat for 5 minutes in the oven.

Add the butternut wedges to the roasting tin, drizzle with honey, season well and roast for 20 minutes. 

Give the tin a good shake a couple of times during the cooking time to prevent them from sticking.

Heat 1 tablespoon of olive oil to the frying pan and gently fry the shallots for 2 or 3 minutes - you want them soft but not coloured.  Remove them from the pan and set aside.

Add the remaining 2 tablespoons of olive oil to the frying pan and brown the chicken breasts, skin-side down, and sprinkle with the rosemary and garlic and plenty of seasoning.  Turn the chicken a few times to coat evenly, finishing with the skin-side up.

When the butternut has been roasting for 20 minutes, reduce the oven to 180c then put the chicken in a separate dish and into the oven and roast the butternut and the chicken for 10-12 minutes.  Chicken in the middle part of the oven and butternut below.

After the chicken has been cooking for 8-10 minutes, steam the beans over a pan of boiling water for 5 minutes.  Stir the cooked shallots into the beans.

Check the chicken is cooked through - once it is, remove the wedges and chicken from the oven.  Arrange the chicken, green beans and a few butternut wedges onto warmed plates and serve immediately.

Created using The Recipes Generator

Pan-Roasted Chicken with Honey Roasted Butternut Squash

'Matt Dawson, fresh, simple, tasty' is a hardback book and well worth the money and can be brought from Amazon. Published by New Holland Publishers.

Thank you to Mat at PGUK Publishers Group for sending me a copy.


  1. I am loving this chicken dish Jan. It reminds me that fall us coming...my favourite time of the year.

  2. Wow, now this is defo my kind of food, mmmmmmm!


  3. I remember picking up Matts cookbook in waterstones and being surprised at the recipes- original and tasty !!

    This looks awesome, and I love squash, not long before its gone for the winter :-(

    Stunning blog, great work :-)

  4. What a fantastic meal... I love every ingredient used.

  5. Hi Jan,
    I agree, I like everything about this dish, the rosemary and garlic on the chicken, the honey, the butternut squash, it makes a perfect plate!

    Bon appetit!

  6. Can I please ask, at the "reduce the oven and put the chicken in the oven and roast the butternut and the chicken for 10-12 minutes." stage, do you mean to put the chicken on top of the butternut, or in a separate pan?

    I quite liked the thought that the chicken could go in with the butternut and let their juices mingle! :)

  7. Hi Jenny - no the chicken goes in a separate pan, sorry I copied the recipe from the book and missed that bit out! Sorry.
    If you have printed it already please print it again and it should read right now.

  8. Thanks, Jan. :) I reckon I'll put this on next week's menu for us here, it looks yummy! :)

  9. Thanks, Jan. :) I reckon I'll put this on next week's menu for us here, it looks yummy! :)

  10. I tried a variation for dinner tonight.10/15/2010
    One large butternut squash cut into 3/4x3/4x 1" cubes.
    1 lb frozen green string beans.
    1 large skinless boneless chicken breast, cut into cubes.
    10"x13" roasting pan with glob of corn oil.
    Placed squash in pan, ran lines of honey over squash.
    Placed squash in 350F oven for twenty minutes,
    Pan fried - browned- chicken
    Stirred squash and turned over in pan.
    Spread green beans over squash.
    Spread cubes over beans and squash.
    Baked additional 30min at 400F then reduced to 180.Tested squash with fork.

    Scooped mixture from pan and served

    Good stuff :)


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