Roast Chicken with Lemon-Herb Compound Butter

with acorn squash and pine nuts

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

A note about serious food allergies

Bless your weeknights with a bit of weekend magic with this meal, which brings you both ease and decadence in equal portions. Acorn squash is roasted in honey, adding a sweet warmth to its subtle nutty flavor. Simple richness comes into play with a compound butter that's a delight of herb-y lemon-y flavor melting all over the chicken. Put together, this is a meal that tastes fussy with minimum effort.

In Your Box (serves 2)

  • 0.9 oz. Butter
  • 1 Acorn Squash
  • ½ oz. Honey
  • 4 Oregano Sprigs
  • 2 Garlic Cloves
  • 1 Lemon
  • 2 Boneless Skinless Chicken Breasts
  • ¾ oz. Pine Nuts
  • Nutrition (per serving)

  • Calories
    556
  • Carbohydrates
    28g
  • Fat
    27g
  • Protein
    47g
  • Sodium
    919mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Roast Chicken with Lemon-Herb Compound Butter with acorn squash and pine nuts
    1

    Bake the Squash

    Trim ends from acorn squash and carefully halve from pole to pole. Scoop out strings and seeds. Place halves, cut side down, on cutting board and make ¾" slices across its length, creating crescents. Using your hands, coat acorn squash with honey, 1 Tbsp. olive oil, and ½ tsp. salt on prepared baking sheet. Spread into a single layer and roast until lightly caramelized on bottom, 10-14 minutes. Flip squash and roast until tender and brown, 8-12 minutes. While squash cooks, prepare ingredients.

  • Roast Chicken with Lemon-Herb Compound Butter with acorn squash and pine nuts
    2

    Prepare the Ingredients

    Stem and mince oregano. Mince garlic. Zest lemon, halve, and juice. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Roast Chicken with Lemon-Herb Compound Butter with acorn squash and pine nuts
    3

    Make the Compound Butter

    Combine softened butter, oregano (reserve a pinch for garnish), half the garlic, 1 tsp. lemon juice (reserve 1 tsp. for garnish), ½ tsp. lemon zest, and a pinch of pepper in a small mixing bowl. Taste and add remaining garlic and zest if desired. Shape into two equal disks and refrigerate to firm. Remove from refrigerator 5 minutes before plating.

  • Roast Chicken with Lemon-Herb Compound Butter with acorn squash and pine nuts
    4

    Cook the Chicken

    Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes per side. Remove chicken to a plate and rest 5 minutes. Wipe pan clean and reserve.

  • Roast Chicken with Lemon-Herb Compound Butter with acorn squash and pine nuts
    5

    Toast the Pine Nuts

    Return pan used to cook chicken to medium heat. Place pine nuts in hot, dry pan and toast until golden brown, 1-2 minutes. Remove from pan.

  • Roast Chicken with Lemon-Herb Compound Butter with acorn squash and pine nuts
    6

    Plate the Dish

    Place chicken on plate and arrange squash next to chicken. Top chicken with lemon-herb compound butter and garnish squash with ½ tsp. lemon juice, pine nuts, and reserved oregano.