Calabrian Chile Baked Chicken with Oregano Potatoes & Lemon-Dressed Broccoli
Carb Conscious

Calabrian Chile Baked Chicken

with Oregano Potatoes & Lemon-Dressed Broccoli

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

The star of this recipe is the vibrant coating for our chicken, which pairs a creamy, spicy mayonnaise with a layer of delicate panko breadcrumbs to create a golden brown crust in the oven. Our two simple sides of oregano-roasted potatoes and broccoli brightened with fresh lemon juice round out this wholesome dish.

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  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Calabrian Chile Baked Chicken with Oregano Potatoes & Lemon-Dressed Broccoli
Title
time-saving
tips & techniques
Broccoli
Mayonnaise
Yukon Gold Potatoes
How To: Safely Cut Round Vegetables
Panko Breadcrumbs
Oregano
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the oregano. Toss to coat; arrange an even layer, skin side down. Roast 28 to 30 minutes, or until tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Quarter and deseed the lemon. Roughly chop the peppers. In a bowl, combine the mayonnaise, chopped peppers, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. 

Bake the chicken & broccoli:
3 Bake the chicken & broccoli:

While the potatoes continue to roast, line a separate sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the sheet pan. Evenly top with the mayonnaise mixture and breadcrumbs (pressing lightly to adhere). Drizzle with 1/2 teaspoon of olive oil. Place the broccoli florets on the other side of the sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 19 to 21 minutes, or until the broccoli is tender when pierced with a fork and the chicken is cooked through. Remove from the oven. 

Finish the broccoli & serve your dish:
4 Finish the broccoli & serve your dish:

Evenly top the baked broccoli with the juice of 2 lemon wedges. Serve the baked chicken with the finished broccoli and roasted potatoes. Serve the remaining lemon wedges on the side. Enjoy! 

Tips from Home Chefs

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Calabrian Chile Baked Chicken

Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the oregano. Toss to coat; arrange an even layer, skin side down. Roast 28 to 30 minutes, or until tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the potatoes roast, cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Quarter and deseed the lemon. Roughly chop the peppers. In a bowl, combine the mayonnaise, chopped peppers, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. 

Prepare the remaining ingredients:
Bake the chicken & broccoli:
3 Bake the chicken & broccoli:

While the potatoes continue to roast, line a separate sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the sheet pan. Evenly top with the mayonnaise mixture and breadcrumbs (pressing lightly to adhere). Drizzle with 1/2 teaspoon of olive oil. Place the broccoli florets on the other side of the sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 19 to 21 minutes, or until the broccoli is tender when pierced with a fork and the chicken is cooked through. Remove from the oven. 

4 Finish the broccoli & serve your dish:

Evenly top the baked broccoli with the juice of 2 lemon wedges. Serve the baked chicken with the finished broccoli and roasted potatoes. Serve the remaining lemon wedges on the side. Enjoy! 

Finish the broccoli & serve your dish:
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