Chicken under a “Brick” with Rosemary Roasted Potatoes & Broccolini

Chicken under a “Brick”

with Rosemary Roasted Potatoes & Broccolini

4 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
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.
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

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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
time-saving
tips & techniques
Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Get Plans

Chicken under a “Brick”

Prepare the ingredients:
How To: Mince Garlic
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:
Browse Steps
1 of 6