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by Perdue Farms Corporate Chefs | January 2021 | Yield: 4 Servings

This one-pan dinner couldn't be easier to make! Seasonal squash, paired with potatoes, makes the perfect side for roasted chicken. A citrus pan sauce lends a sweet and savory flavor that complements both vegetables and chicken breasts.

Be sure to toss vegetables in butter while they are still hot and before serving. Sprinkle chopped parsley or cilantro on top for a splash of color.

Perdue Boneless Skinless Chicken Breasts

Ingredients

  • 4 Perdue Boneless Skinless Chicken Breasts
  • 1 pound small mixed potatoes (cut potatoes that are larger than a golf ball in half)
  • 1 pound seasonal squash (butternut or acorn), trimmed and large diced
  • Kosher salt and cracked black pepper
  • 3 tablespoons olive oil
  • 1/2 tablespoon cumin seeds
  • 1 tablespoon roughly chopped rosemary
  • 1 tablespoon roughly chopped thyme
  • 4 cloves garlic, minced
  • 1 tablespoon light brown sugar
  • 1 tablespoon soy sauce
  • 1 lemon, half juiced and half reserved for garnish
  • 1 lime, juiced and zested
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon butter
  • 2 tablespoons roughly chopped parsley or cilantro

Step 1: Roast Vegetables

Preheat oven to 425 F. Toss the potatoes and cut squash into 1 tablespoon of olive oil, cumin seeds, rosemary and about 1 tablespoon course kosher salt and black pepper, to taste. Spread out onto a large baking dish and roast in the oven for 25 to 30 minutes or until edges of vegetables begin to brown.

Step 2: Make Pan Sauce

Heat remaining 2 tablespoons olive oil in a saute pan over medium heat; add garlic and thyme. Cook 2 to 3 minutes, stirring until garlic begins to brown. Add citrus juices, soy sauce, brown sugar and red pepper flakes. Remove from heat and stir to combine.

Step 3: Roast Chicken

Season chicken breasts with salt and pepper on both sides. Place in pan with roasted potatoes and squash, and drizzle with citrus pan sauce. Place pan back in oven and roast for 15 to 20 minutes or until a digital meat thermometer, inserted in the thickest part of breasts, registers 165 F.

Step 4: Garnish

Remove pan from oven, add a knob of butter and toss into vegetables until butter melts. Garnish with parsley or cilantro and serve.

Meet the Perdue Farms Corporate Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. Day to day, the chefs contribute to recipe development, culinary ideation and all culinary aspects of the company business. Along with keeping a close eye on emerging trends, new flavors and innovations in the industry, Chefs Chris and Shawn are involved in food photography for Perduefarms.com and head up planning and preparation of meals for both internal corporate functions and external consumer-focused events. The duo represents Perdue Farms and its brands at food shows across the country and remain 100% focused on a positive consumer experience with Perdue Farms products. "We truly love what we do," they say, "and it is exciting to be in an environment that allows us the freedom to be innovative." LEARN MORE