Roast Chicken with Lemon-Herb Compound Butter
with acorn squash and pine nuts
Prep & Cook Time: 45-55 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Tree Nuts
Chef
Jimmy Madla
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)
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0.9 oz. Butter
- 1 Acorn Squash
- ½ fl. oz. Honey
- 4 Oregano Sprigs
- 2 Garlic Cloves
- 1 Lemon
- 2 Boneless Skinless Chicken Breasts
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¾ oz. Pine Nuts
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories517
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Carbohydrates39g
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Fat21g
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Protein42g
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Sodium583mg
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
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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.
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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.
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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.
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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.
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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.
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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.
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