Get Out of Your Dinner Rut With This Inspiring Chicken Recipe

By Erin Cullum
Andrew Scrivani
Andrew Scrivani

Weeknight dinners don't get much better than flavorful chicken dishes, and you're about to discover your new favorite recipe from The Chew's Daphne Oz. Daphne's Delicious Chicken Dinner from The Chew Approved, the cookbook of the most popular recipes from The Chew's viewers, is a hearty dinner that requires just a few pantry staples and fresh ingredients and comes together in less than an hour. The real star is the compound butter that rounds out the pan sauce, which is packed with oregano, chives, and orange zest for bright flavor.

Lorenzo Bevilaqua | ABC

Daphne's Delicious Chicken Dinner

Yield4-6 servings

From The Chew Approved

INGREDIENTS

  • For the squash:
  • 1 pound butternut squash, peeled and cut into 1/2-inch cubes
  • 4 carrots, peeled and cut into 1-inch pieces
  • 1 onion, quartered
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • For the chicken:
  • 1 3-4 pound chicken, cut into 8 pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 2 oranges
  • 2 tablespoons oregano, chopped
  • 1 cup dry white wine
  • 2 tablespoons compound butter (recipe follows)
  • For the compound butter:
  • 1 cup butter, room temperature
  • 1 tablespoon oregano, minced
  • 1 tablespoon chives, minced
  • 1 tablespoon orange zest
  • 1 tablespoon Kosher salt

INSTRUCTIONS

  1. Preheat oven to 400°F

  2. For the squash: Combine the butternut squash, carrots, and onion in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to evenly coat. Spread the vegetables out in an even layer onto 2 sheet pans. Place in the oven to roast until tender and caramelized, about 25–30 minutes. Remove from oven and set aside.

  3. For the chicken: Pat the chicken dry and season with salt and pepper on all sides. Heat 2 tablespoons of oil and 2 tablespoons of butter in a large sauté pan over medium-high heat. Add the chicken pieces skin-side-down in the pan, being sure not to crowd the pan. Sear until golden brown, about 5 minutes. Flip and cook the other side until golden brown, about 5 more minutes.

  4. Halve the oranges, squeeze juice into the pan, and add the juiced oranges to the pan. Sprinkle in the oregano. Place the pan in the oven to finish cooking, until the internal temperature is 165°F, about 15-20 minutes.

  5. Remove from the oven and place the pan on the stove top over medium heat. Add the white wine to the pan and bring to a simmer. Reduce the heat to low and cook until the wine has reduced by half. Finish the wine sauce with two tablespoons of compound butter. Swirl the pan to incorporate the butter. Serve chicken with roasted vegetables.

  6. For the compound butter: Combine all the ingredients in a large bowl until fully incorporated. Wrap in plastic wrap in the shape of a log. Place in the refrigerator until ready to use.

Notes

I love to make this dish on the weekends for my family because it is elegant and thoughtful, but at the same time, it's easy to get on the table. Feeding two small children can be difficult because everyone has different tastes, and we moms often feel like short order cooks. I created this dish because it's the perfect crowd pleaser. For the kids, I take the chicken breasts straight out of the pan when the chicken comes out of the oven and serve it alongside the roasted veggies. For me and John, I finish the recipe with a little white wine and a flavor-packed compound butter loaded with fresh herbs that really elevates this roasted chicken to something you'd get in a great restaurant.