Past Recipes
Roasted Chicken au Jus

Roasted Chicken au Jus with Delicata Squash, 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 again, with a fall update. Crispy breaded chicken is nestled into a velvety white wine sauce with Parmesan and chive, then roasted alongside potatoes and delicata squash. Served in its own pan sauce—or au jus, in French—this roast chicken tastes just like mom used to make (really!).
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    • Calories 740
    • Protein 50g
    • Total Carb 77g
    • 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

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

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 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. Halve delicata squash lengthwise and scoop out and discard seeds, then cut crosswise into ½-inch slices, discarding ends. On a baking sheet, toss potatoes and squash with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Set aside until chicken is ready to roast.

    2. Bread Chicken

      Bread Chicken

      On a large plate, combine 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). Transfer chicken to a plate, leaving juices behind in pan to make 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. 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, then taste and add salt and pepper as desired. Save remaining lemon for another recipe.

    5. Roast Chicken and Vegetables

      Roast Chicken and Vegetables

      Return chicken to pan, nestling into sauce, and sprinkle Parmesan over sauce and chicken. Transfer pan with chicken and baking sheet with vegetables to oven and roast together until sauce is bubbling and chicken is cooked through and no longer pink, 12 minutes. (P.S. This is a great time to pour a refreshing beverage!) 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, transfer chicken to serving plates, leaving sauce behind in pan and placing over high heat. Boil until sauce is thickened and reduced by half, 1-2 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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