Roast Chicken with Lemon-Herb Compound Butter

with acorn squash and pine nuts

$9.95 per serving

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.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    556
  • Carbohydrates
    28g
  • Fat
    27g
  • Protein
    47g
  • Sodium
    919mg
  • Prep & Cook Time
    45-55 min.
  • Cook Within
    5 days
  • Difficulty
    Easy
  • Spice Level
    Not Spicy
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 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
Roast Chicken with Lemon-Herb Compound Butter with acorn squash and pine nuts
  • In Your Kitchen

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

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

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

      Before Cooking

    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.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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