A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Chicken with Butternut Squash

Roasted chicken recipe with honey roasted butternut squash 

Juicy tasty chicken - Oh my, this is truly delicious!

Chicken with honey roasted butternut squash.

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As soon as I saw this recipe in the cookbook 'Fresh, Simple, Tasty' by Matt Dawson.

I knew I had to make it that very day and I'm sure you will love it as much as we do.

The honey roasted butternut squash is amazingly tasty. It would make a great side dish for a dinner party.


  • olive oil
  • butternut squash 
  • runny honey
  • salt and freshly ground black pepper
  • chicken breast fillets - skin on
  • shallots - peeled and finely chopped
  • fresh rosemary leaves - or 2 teaspoons of dried
  • garlic 
  • fine green beans 
Chicken with roasted butternut squash.

Other butternut recipe you might like include:

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main, chicken
Yield: 4
Author: Jan Bennett
Chicken with Butternut Squash

Chicken with Butternut Squash

Rather than steaming the beans, I cooked them in boiling slightly salted water for 5 minutes.
Prep time: 9 MinCook time: 1 HourTotal time: 1 H & 9 M


  • 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 minced or finely chopped
  • 200g fine green beans - topped and tailed


Preheat your oven to 200°C/400°F or Gas 6
  1. Put 2 tablespoons of olive oil in a roasting tin and heat for 5 minutes in the oven.
  2. Add the butternut wedges to the roasting tin, drizzle with honey, season well and roast for 20 minutes.
  3. Give the tin a good shake a couple of times during the cooking time to prevent them from sticking.
  4. Heat 1 tablespoon of olive oil in 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 them aside.
  5. 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.
  6. Turn the chicken a few times to coat it evenly, finishing with the skin side up.
  7. When the butternut has been roasting for 20 minutes, reduce the oven to 180°C then put the chicken in a separate dish and into the oven and roast the butternut and the chicken for 10-12 minutes. Put the chicken in the middle part of the oven and the butternut below.
  8. 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.
  9. 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.


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.

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