Chicken Charlemagne

with Roasted Root Vegetables & Parsnip-Potato Mash

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

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

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. 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.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this dish, you’ll use a special ingredient to deglaze the pan and create a delicious, silky pan sauce: demi-glace. Our demi-glace comes from Bonewerks, an incredible company based in Wisconsin. Bonewerks starts by roasting chicken bones. The bones are then simmered with fresh vegetables and herbs to create a stock. Then the magic happens. The stock is reduced to the thick, rich product you’ll see here. The process takes 24 hours, and the results are astounding. A special thank you to Bonewerks for their dedication to great products and for helping this dish live up to its regal moniker.

See Plans

Nutrition

PER SERVING
Calories

680 Cals (est.)

fresh

ingredients

2 Airline Chicken Breasts
2 oz Brussels Sprouts
2 Carrots
3½ oz Parsnips
8 oz Purple Top Turnip
1 Russet Potato
1 large bunch Sage
3 Tbsps Chicken Demi-Glace
2 Tbsps Butter
1 Tbsp Apple Cider Vinegar
1 tsp Charlemagne Spice Blend (Ground Mustard, Black Mustard Seeds & Ground Bay Leaf)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove the chicken from the refrigerator to bring to room temperature. Trim off and discard the root ends of the Brussels sprouts; halve the sprouts lengthwise. Peel and large dice the carrots, parsnips, turnip and potato. Pick the sage leaves off the stems; discard the stems.

2 Roast the vegetables:

Place the Brussels sprouts, carrots and turnip on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss thoroughly to coat. Arrange the seasoned vegetables in a single, even layer. Roast 26 to 28 minutes, or until the vegetables are tender and slightly browned.

3 Make the parsnip-potato mash:

While the vegetables roast, add the parsnip and potato to the pot of boiling water. Cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Add half the butter and season with salt and pepper. Using a fork, mash to your desired consistency. Set aside in a warm place.

4 Crisp the sage leaves:

While the parsnips and potato cook, in a medium pan (nonstick if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the sage leaves. Cook, flipping occasionally, 1 to 2 minutes, or until the leaves are crispy and fragrant. Using a slotted spoon or spatula, transfer the crispy sage leaves to a paper towel-lined plate and season immediately with salt and pepper. Carefully discard half the oil, leaving the remaining half in the pan.

5 Cook the chicken:

While the vegetables continue to roast, season the chicken with salt and pepper on both sides. Heat the pan of reserved sage-frying oil on medium until hot. Add the seasoned chicken, skin side down first. Cook, loosely covering the pan with aluminum foil, 6 to 8 minutes per side, or until the skin is browned and the chicken is cooked through (the juices should run clear). Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked chicken with aluminum foil and set aside in a warm place.

6 Make the pan sauce & plate your dish:

Heat the pan of reserved fond on medium until hot. Add the chicken demi-glace, apple cider vinegar, spice blend and ¼ cup of water. Cook, stirring frequently, 1 to 2 minutes, or until slightly reduced in volume. Add the remaining butter and cook, stirring occasionally, 1 to 2 minutes, or until melted. Season with salt and pepper to taste and remove from heat. To plate your dish, divide the parsnip-potato mash and roasted vegetables between 2 plates. Top each with a piece of chicken and some of the pan sauce. Garnish with the crispy sage leaves. Enjoy!