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BBQ Roasted Chicken

with Maple Sweet Potato Wedges & Collard Greens

Easy
  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potato into 1-inch-wide 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. 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 thigh should register 165°F.) Remove from the oven.

Start the vegetables:
4 Start the vegetables:

Once the chicken and sweet potato have roasted for about 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 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; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until wilted. Add ½ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Turn off the heat; 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. Drizzle the sweet potato with any juices from the sheet pan. Garnish with the lemon wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potato into 1-inch-wide 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. 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 thigh should register 165°F.) Remove from the oven.

4 Start the vegetables:

Once the chicken and sweet potato have roasted for about 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 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; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until wilted. Add ½ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Turn off the heat; 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. Drizzle the sweet potato with any juices from the sheet pan. Garnish with the lemon wedges. Enjoy!

Serve your dish: