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Spring Herb Chicken with Roasted Vegetables

Est. Cost: $11.48 | $2.87 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

MediterraneanEasyPrep: 15 minCook: 35 minServes: 4

Tender chicken breasts seasoned with fresh herbs, served alongside colorful roasted spring vegetables for a light and healthy dinner.

Ingredients

  • 24 oz Perdue Perfect Portions Chicken (On Sale: $6.99)

  • 3 lb Bowl & Basket Sweet Potatoes (On Sale: $2.99)

  • 2 Red Bell Peppers (On Sale: 2/$3)

  • 3 tbsp olive oil

  • 2 tsp dried oregano

  • Salt and pepper to taste

Directions

Step 1: Preheat oven to 425°F. Cut sweet potatoes into 1-inch cubes and bell peppers into strips.

Step 2: Toss vegetables with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet.

Step 3: Season chicken with remaining olive oil, oregano, salt, and pepper.

Step 4: Place chicken on another baking sheet. Put both sheets in oven.

Step 5: Roast vegetables for 30-35 minutes, stirring halfway through, until tender and caramelized.

Step 6: Roast chicken for 25-30 minutes until internal temperature reaches 165°F.

Step 7: Let chicken rest for 5 minutes before serving alongside roasted vegetables.

Chef's Tip: Let chicken rest for 5 minutes after cooking to retain juices. Vegetables can be prepped ahead of time.

Save by using Use sale-priced Perdue chicken and Bowl & Basket sweet potatoes to keep costs low while maintaining quality. and Serve with Crusty bread and a green salad.

Sale Prices Valid April 12, 2026 to April 18, 2026

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