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BBQ Roasted Chicken

with Maple Sweet Potato & Collard Greens

BBQ Roasted Chicken with Maple Sweet Potato & Collard Greens
Cook Time
35-45mins
Makes
4 Servings
Nutrition
Group 2
Est. 620 calories

Chefs, the smoky-sweet flavors of barbecue aren’t just for summer. In this cool-weather take, we’re turning to the oven to give our seasoned chicken a perfectly juicy texture and layers of barbecue flavor. (And we’re searing it on the stovetop first to ensure deliciously crispy skin!) Maple-roasted sweet potato and a hearty medley of collards and carrots make for satisfying, Southern-inspired sides.

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise; cut each half into equal-sized wedges. Peel the carrots; thinly slice on an angle. Peel and finely chop the garlic. Remove and discard the collard green stems; thinly slice the leaves. Roughly chop the pecans. Quarter and deseed the lemon

Brown the chicken:
2 Brown the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook 4 to 6 minutes, or until lightly browned. Transfer, skin sides up, to 1 side of a sheet pan, leaving any browned bits (or fond) in the pan on the stove. Sprinkle the skin sides of the browned chicken with the spice blend.

Roast the chicken & sweet potato:
3 Roast the chicken & sweet potato:

While the chicken browns, in a medium bowl, combine the sweet potato and maple syrup. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Transfer the seasoned sweet potato, skin sides down, to the other side of the sheet pan with the browned chicken. Roast 34 to 36 minutes, or until the sweet potato is tender when pierced with a fork and the chicken is cooked through. (An instant-read thermometer inserted into the thickest part of the breast should register 165°F.) Remove from the oven.

Start the vegetables:
4 Start the vegetables:

Once the chicken and sweet potato have roasted for 20 minutes, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the carrots and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the garlic and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant.

Finish the vegetables:
5 Finish the vegetables:

Add the collard greens to the pan. Cook, stirring occasionally, 30 seconds to 1 minute, or until wilted. Add ½ cup water and cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Turn off the heat and stir in the pecans. Season with salt and pepper to taste. Transfer to a serving dish.

Serve your dish:
6 Serve your dish:

Transfer the roasted chicken and sweet potato to the serving dish of finished vegetables. Garnish with the lemon wedges. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise; cut each half into equal-sized wedges. Peel the carrots; thinly slice on an angle. Peel and finely chop the garlic. Remove and discard the collard green stems; thinly slice the leaves. Roughly chop the pecans. Quarter and deseed the lemon

2 Brown the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook 4 to 6 minutes, or until lightly browned. Transfer, skin sides up, to 1 side of a sheet pan, leaving any browned bits (or fond) in the pan on the stove. Sprinkle the skin sides of the browned chicken with the spice blend.

Brown the chicken:
Roast the chicken & sweet potato:
3 Roast the chicken & sweet potato:

While the chicken browns, in a medium bowl, combine the sweet potato and maple syrup. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Transfer the seasoned sweet potato, skin sides down, to the other side of the sheet pan with the browned chicken. Roast 34 to 36 minutes, or until the sweet potato is tender when pierced with a fork and the chicken is cooked through. (An instant-read thermometer inserted into the thickest part of the breast should register 165°F.) Remove from the oven.

4 Start the vegetables:

Once the chicken and sweet potato have roasted for 20 minutes, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the carrots and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the garlic and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant.

Start the vegetables:
Finish the vegetables:
5 Finish the vegetables:

Add the collard greens to the pan. Cook, stirring occasionally, 30 seconds to 1 minute, or until wilted. Add ½ cup water and cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Turn off the heat and stir in the pecans. Season with salt and pepper to taste. Transfer to a serving dish.

6 Serve your dish:

Transfer the roasted chicken and sweet potato to the serving dish of finished vegetables. Garnish with the lemon wedges. Enjoy!

Serve your dish: