Past Recipes
Roasted Chicken au Jus

Roasted Chicken au Jus with Zucchini, Potatoes, and Chive

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Customers raved about Chef Andrea’s spin on a favorite childhood dinner recipe, so much that we had to bring it back, with a summer update. Crispy breaded chicken is nestled into a velvety white wine sauce with Parmesan and chive, then roasted alongside potatoes and zucchini. Served in its own pan sauce—or au jus, in French—this roast chicken tastes just like mom used to make (really!).
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 620
  • Protein 51g
  • Total Carb 43g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • dried oregano
    • 1/8 teaspoon
    • dried oregano
  • white wine
    • 1/4 cup
    • white wine
  • dried basil
    • 1/8 teaspoon
    • dried basil
  • lemon
    • 1
    • lemon
  • dried rosemary
    • 1/8 teaspoon
    • dried rosemary
  • red-skinned potatoes
    • 8 ounces
    • red-skinned potatoes
  • flour
    • 1 tablespoon
    • flour
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • unsalted butter
    • 1 packet
    • unsalted butter
  • onion powder
    • 1/8 teaspoon
    • onion powder
  • chicken stock
    • 8 ounces
    • chicken stock
  • chives
    • 1/8 ounce
    • chives
  • garlic powder
    • 1/8 teaspoon
    • garlic powder
  • breadcrumbs
    • 1/2 cup
    • breadcrumbs
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • dried thyme
    • 1/8 teaspoon
    • dried thyme
  • zucchini
    • 12 ounces
    • zucchini

What You’ll Need

  • black pepper
  • olive oil
  • kosher salt
  • baking sheet
  • 10" medium ovenproof pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Rinse all produce. Halve lemon. Thinly slice chives. Cut potatoes into ½-inch pieces and place on a baking sheet. Quarter zucchini lengthwise and cut crosswise into 1-inch pieces, then add to baking sheet with potatoes. Set aside until chicken is ready to roast.

  2. Bread Chicken

    Bread Chicken

    On a large plate, mix together flour, breadcrumbs, spice mix, ¼ teaspoon salt, and pepper as desired to make breading. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Dredge chicken in breading, shaking off excess.

  3. Sear Chicken

    Sear Chicken

    Heat 1½ tablespoons olive oil in a medium ovenproof pan over medium heat. When oil is shimmering, add chicken and sear until lightly browned, about 3 minutes per side (you're getting a flavorful sear on the outside here—the chicken will finish cooking in the oven). Then, transfer chicken to a plate, reserving pan for making sauce.

  4. Make Pan Sauce

    Make Pan Sauce

    Return pan from chicken to medium heat. Add wine and cook, scraping up brown bits from bottom, until reduced by half, 1-2 minutes. Add chicken stock and juice of ½ lemon, saving remaining lemon for another use. Increase heat to high and bring to a boil, then reduce to medium and simmer until sauce is slightly thickened, 3-4 minutes more. Remove pan from heat. Stir in half of chives, ⅛ teaspoon salt, and pepper.

  5. Roast Chicken and Vegetables

    Roast Chicken and Vegetables

    Return chicken to pan, nestling into sauce, and sprinkle over Parmesan. Toss potatoes and zucchini on baking sheet with 1 tablespoon olive oil, ½ teaspoon salt, and pepper. Transfer chicken and vegetables to oven together and roast until sauce is bubbling and chicken is cooked through and no longer pink, 12 minutes. Remove pan with chicken from oven, leaving vegetables to continue roasting until tender, about 7 minutes more.

  6. Finish Sauce and Plate

    Finish Sauce and Plate

    While vegetables finish roasting, divide chicken between serving plates, leaving sauce behind. Return pan with sauce to high heat and boil until sauce is reduced by half, about 4 minutes. Remove pan from heat, stir in butter to melt, then spoon over chicken. Garnish chicken au jus with remaining chives and enjoy with roasted vegetables.

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