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Greek Chicken

with Olives, Oregano & Roasted Potatoes

  • icon_cook Created with Sketch.
    Cook Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chefs, we’re celebrating the aromatic flavors of Greek cooking with tonight’s dish.Buttery Castelvetrano olives, sweet prunes and fresh oregano form the base of a bright sauce perfect for our pan-seared chicken (and simple roasted potatoes on the side). A salad of baby greens topped off with crunchy almonds rounds it all out with peppery notes. (Depending on what's best near you, your baby greens may be arugula or kale.)

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ingredients
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F.

Wash and dry the fresh produce.

Halve the potatoes lengthwise; cut crosswise into ¼-inch-thick pieces.

Pick the oregano leaves off the stems; discard the stems and finely chop the leaves.

Peel and mince the garlic.

Roughly chop the almonds.

Roughly chop the prunes.

Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Roast the potato:
2 Roast the potato:

Line a sheet pan with aluminum foil. Place the potato and half the oregano on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the chicken:
3 Cook the chicken:

While the potatoes roast, 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 and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the sauce:
4 Make the sauce:

While the potatoes continue to roast, add the olives, prunes, garlic and remaining oregano to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the sugar, verjus, vinegar and ¼ cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Season with salt and pepper to taste.

Finish the chicken:
5 Finish the chicken:

Add the cooked chicken to the pan. Cook, frequently spooning the sauce over the chicken, 1 to 2 minutes, or until the sauce has thickened and the chicken is thoroughly coated. Turn off the heat and season with salt and pepper to taste.

Dress the baby greens & plate your dish:
6 Dress the baby greens & plate your dish:

Place the baby greens in a medium bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Divide the dressed baby greens, roasted potatoes and finished chicken and sauce between 2 dishes. Garnish the baby greens with the almonds. 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.

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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:

Preheat the oven to 450°F.

Wash and dry the fresh produce.

Halve the potatoes lengthwise; cut crosswise into ¼-inch-thick pieces.

Pick the oregano leaves off the stems; discard the stems and finely chop the leaves.

Peel and mince the garlic.

Roughly chop the almonds.

Roughly chop the prunes.

Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

2 Roast the potato:

Line a sheet pan with aluminum foil. Place the potato and half the oregano on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potato:
Cook the chicken:
3 Cook the chicken:

While the potatoes roast, 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 and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Make the sauce:

While the potatoes continue to roast, add the olives, prunes, garlic and remaining oregano to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the sugar, verjus, vinegar and ¼ cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Season with salt and pepper to taste.

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

Add the cooked chicken to the pan. Cook, frequently spooning the sauce over the chicken, 1 to 2 minutes, or until the sauce has thickened and the chicken is thoroughly coated. Turn off the heat and season with salt and pepper to taste.

6 Dress the baby greens & plate your dish:

Place the baby greens in a medium bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Divide the dressed baby greens, roasted potatoes and finished chicken and sauce between 2 dishes. Garnish the baby greens with the almonds. Enjoy!

Dress the baby greens & plate your dish: