Chicken Marbella with Roasted Potatoes & Summer Squash
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Chicken Marbella

with Roasted Potatoes & Summer Squash

50 MIN
4 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.
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From the Test Kitchen

Chicken marbella is an Italian-American preparation of baked chicken served with a tangy-sweet sauce featuring prunes, capers, and more. We’re making a quicker-cooking version of the dish tonight using chicken thighs—roasting them briefly in the oven, then finishing them in the sauce on the stovetop, with equally flavorful results. On the side, a medley of roasted potatoes and summer squash (you may receive yellow squash, or green or grey zucchini) rounds out the meal.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
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tips & techniques
Prepare the ingredients & rehydrate the prunes:
1 Prepare the ingredients & rehydrate the prunes:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Quarter the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Peel the garlic; using the flat side of your knife, gently smash each clove to flatten. Roughly chop the parsley leaves and stems. Roughly chop the prunes; place in a bowl with ¼ cup of warm water. Set aside to rehydrate for at least 10 minutes.

Roast the chicken:
2 Roast the chicken:

While the prunes rehydrate, line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place on the prepared sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; turn to coat. Roast 13 to 15 minutes, or until browned and cooked through. Leaving the oven on, remove the roasted chicken from the oven.

Roast the vegetables:
3 Roast the vegetables:

While the chicken roasts, place the potatoes on a separate sheet pan. Place the squash in a bowl. Drizzle each with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer on 1 side of the sheet pan. Roast 12 to 14 minutes, or until lightly browned. Remove from the oven and carefully arrange the seasoned squash in a single, even layer on the other side of the sheet pan. Return to the oven and roast 12 to 14 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Drizzle with olive oil and carefully toss to combine.

Make the sauce:
4 Make the sauce:

Once the potatoes have roasted for about 10 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until fragrant. Add the prunes (including any liquid from the bowl), sugar, vinegar, capers, and whole oregano sprigs; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the prunes begin to break down and the liquid is slightly reduced in volume. Add the butter and cook, stirring constantly, 30 seconds to 1 minute, or until melted.

Finish the chicken:
5 Finish the chicken:

Add the roasted chicken (and any juices from the sheet pan) to the pan of sauce. Cook, frequently spooning the sauce over the chicken, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Carefully remove and discard the whole oregano sprigs and garlic. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Transfer the roasted vegetables to a serving dish. Transfer the finished chicken and sauce to a separate serving dish. Drizzle the chicken with olive oil. Garnish the vegetables and chicken with the parsley. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & rehydrate the prunes:

Preheat the oven to 475°F. Wash and dry the fresh produce. Medium dice the potatoes. Quarter the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Peel the garlic; using the flat side of your knife, gently smash each clove to flatten. Roughly chop the parsley leaves and stems. Roughly chop the prunes; place in a bowl with ¼ cup of warm water. Set aside to rehydrate for at least 10 minutes.

2 Roast the chicken:

While the prunes rehydrate, line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place on the prepared sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; turn to coat. Roast 13 to 15 minutes, or until browned and cooked through. Leaving the oven on, remove the roasted chicken from the oven.

Roast the chicken:
Roast the vegetables:
3 Roast the vegetables:

While the chicken roasts, place the potatoes on a separate sheet pan. Place the squash in a bowl. Drizzle each with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer on 1 side of the sheet pan. Roast 12 to 14 minutes, or until lightly browned. Remove from the oven and carefully arrange the seasoned squash in a single, even layer on the other side of the sheet pan. Return to the oven and roast 12 to 14 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Drizzle with olive oil and carefully toss to combine.

4 Make the sauce:

Once the potatoes have roasted for about 10 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until fragrant. Add the prunes (including any liquid from the bowl), sugar, vinegar, capers, and whole oregano sprigs; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the prunes begin to break down and the liquid is slightly reduced in volume. Add the butter and cook, stirring constantly, 30 seconds to 1 minute, or until melted.

Make the sauce:
Finish the chicken:
5 Finish the chicken:

Add the roasted chicken (and any juices from the sheet pan) to the pan of sauce. Cook, frequently spooning the sauce over the chicken, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Carefully remove and discard the whole oregano sprigs and garlic. Season with salt and pepper to taste.

6 Serve your dish:

Transfer the roasted vegetables to a serving dish. Transfer the finished chicken and sauce to a separate serving dish. Drizzle the chicken with olive oil. Garnish the vegetables and chicken with the parsley. Enjoy!

Serve your dish:
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