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Chile & Orange-Glazed Chicken

with Roasted Vegetables & Garlic Mashed Potatoes

Whole30®
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re partnering with Whole30® to bring you the fifth of eight weeks of delicious recipes. You’ll glaze chicken with a combination of fresh orange juice and Calabrian chile paste for irresistibly sweet-hot flavor.

fresh
ingredients
Chile & Orange-Glazed Chicken with Roasted Vegetables & Garlic Mashed Potatoes
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 6 oz Carrots
  • 2 cloves Garlic
  • 1 Cara Cara Orange
  • ¾ lb Golden Potatoes
  • ½ lb Broccoli
  • 2 Scallions
  • 1 Tbsp Ancho Chile Paste
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Halve the orange; squeeze the juice into a medium bowl, straining out any seeds. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Roast the vegetables:
2 Roast the vegetables:

Place the sliced carrots and broccoli pieces on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the vegetables roast, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sliced white bottoms of the scallions and 2 tablespoon of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Make the glaze:
4 Make the glaze:

While the potatoes cook, to the bowl of orange juice, add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Whisk to combine; season with salt and pepper.

Cook & glaze the chicken:
5 Cook & glaze the chicken:

While the potatoes continue to cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes on the first side, or until browned. Flip and cook 5 to 6 minutes, or until lightly browned. Add the glaze and cook, constantly spooning the glaze over the chicken, 30 seconds to 1 minute, or until the glaze is thickened and the chicken is cooked through.

Serve your dish:
6 Serve your dish:

Serve the glazed chicken with the mashed potatoes and roasted vegetables. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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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 any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Halve the orange; squeeze the juice into a medium bowl, straining out any seeds. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

2 Roast the vegetables:

Place the sliced carrots and broccoli pieces on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the vegetables roast, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sliced white bottoms of the scallions and 2 tablespoon of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

4 Make the glaze:

While the potatoes cook, to the bowl of orange juice, add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Whisk to combine; season with salt and pepper.

Make the glaze:
Cook & glaze the chicken:
5 Cook & glaze the chicken:

While the potatoes continue to cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes on the first side, or until browned. Flip and cook 5 to 6 minutes, or until lightly browned. Add the glaze and cook, constantly spooning the glaze over the chicken, 30 seconds to 1 minute, or until the glaze is thickened and the chicken is cooked through.

6 Serve your dish:

Serve the glazed chicken with the mashed potatoes and roasted vegetables. Garnish with the sliced green tops of the scallions. Enjoy!

Serve your dish: