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Chicken under a “Brick”

with Rosemary Roasted Potatoes & Broccolini

  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 510 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

There’s nothing more warming and appetizing than the sight of a crisp, golden-skinned chicken. But roasting a whole bird can take a while! That’s why we’ve devised a simple recipe that delivers succulent, crispy chicken in a fraction of the time. By cooking the chicken “under a brick,” or under something heavy (we used a large pot half-filled with water), you’ll speed up the cooking process while keeping the same delicious, juicy texture.

fresh
ingredients
Chicken under a “Brick” with Rosemary Roasted Potatoes & Broccolini
Title
  • 2 Chicken Halves
  • 1½ lbs Fingerling Potatoes
  • 3 Tbsps Butter
  • 2 cloves Garlic
  • ¾ lb Broccolini
  • 1 Lemon
  • 1 large bunch Parsley
  • 1 bunch Rosemary
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Rinse and pat the chicken dry with paper towels; rest on a paper towel-lined plate, breast side down, to bring to room temperature. Peel and mince the garlic. Halve the potatoes lengthwise. Trim off the broccolini ends. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest. Quarter the lemon; remove the seeds. Pick the rosemary and parsley off the stems. Roughly chop the parsley.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan and sprinkle with the rosemary; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange the seasoned potatoes in a single, even layer and roast 28 to 32 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.

Cook the chicken:
3 Cook the chicken:

While the potatoes roast, season the chicken halves with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot. Add the seasoned chicken halves, breast sides down; loosely cover with foil. Place a large, heavy pot on the foil to press the chicken down; fill the pot halfway with water. Cook, occasionally pressing the pot down, 28 to 32 minutes, or until the skins are browned and crispy. Flip the chicken and cook 5 to 7 minutes, or until cooked through. Transfer to a serving dish, leaving any browned bits (or fond) in the pan.

Cook the broccolini:
4 Cook the broccolini:

While the potatoes roast and the chicken cooks, fill a medium bowl with ice water; set aside. Add the broccolini to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Thoroughly drain and transfer to the bowl of ice water. Let stand until cool, then thoroughly drain. Set aside.

Make the sauce:
5 Make the sauce:

Heat the pan of reserved chicken fond on medium-high until hot. Add the butter, half the parsley and ½ cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened; season with salt and pepper to taste. Transfer to a serving dish.

Finish & serve your dish:
6 Finish & serve your dish:

In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the garlic and zest; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the broccolini and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Transfer to a serving dish. Garnish the chicken with the lemon wedges and remaining parsley. 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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Rinse and pat the chicken dry with paper towels; rest on a paper towel-lined plate, breast side down, to bring to room temperature. Peel and mince the garlic. Halve the potatoes lengthwise. Trim off the broccolini ends. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest. Quarter the lemon; remove the seeds. Pick the rosemary and parsley off the stems. Roughly chop the parsley.

2 Roast the potatoes:

Place the potatoes on a sheet pan and sprinkle with the rosemary; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange the seasoned potatoes in a single, even layer and roast 28 to 32 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.

Roast the potatoes:
Cook the chicken:
3 Cook the chicken:

While the potatoes roast, season the chicken halves with salt and pepper on all sides. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium until hot. Add the seasoned chicken halves, breast sides down; loosely cover with foil. Place a large, heavy pot on the foil to press the chicken down; fill the pot halfway with water. Cook, occasionally pressing the pot down, 28 to 32 minutes, or until the skins are browned and crispy. Flip the chicken and cook 5 to 7 minutes, or until cooked through. Transfer to a serving dish, leaving any browned bits (or fond) in the pan.

4 Cook the broccolini:

While the potatoes roast and the chicken cooks, fill a medium bowl with ice water; set aside. Add the broccolini to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Thoroughly drain and transfer to the bowl of ice water. Let stand until cool, then thoroughly drain. Set aside.

Cook the broccolini:
Make the sauce:
5 Make the sauce:

Heat the pan of reserved chicken fond on medium-high until hot. Add the butter, half the parsley and ½ cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened; season with salt and pepper to taste. Transfer to a serving dish.

6 Finish & serve your dish:

In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the garlic and zest; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the broccolini and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Transfer to a serving dish. Garnish the chicken with the lemon wedges and remaining parsley. Enjoy!

Finish & serve your dish: