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Honey Mustard Chicken

with Roasted Sweet Potato Wedges & Slaw

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this easy recipe, we’re glazing roasted chicken with honey and Dijon mustard for classic sweet-sharp flavor. (Adding some of the sauce before finishing the chicken in the oven, and the rest just before serving creates layers of flavor.) It’s balanced by sweet potato wedges and a crunchy cabbage and carrot slaw.

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instructions
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the chicken:
2 Roast the chicken:

While the sweet potatoes roast, line a separate sheet pan with aluminum foil. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Place on the foil and drizzle with olive oil. Roast 14 to 16 minutes, or until lightly browned and cooked through. Leaving the oven on, remove the roasted chicken from the oven.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the sweet potatoes and chicken roast, cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater.

Make the slaw:
4 Make the slaw:

While the sweet potatoes and chicken continue to roast, in a large bowl, combine the sliced cabbage, grated carrots, sugar, mayonnaise, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the honey mustard:
5 Make the honey mustard:

While the slaw marinates, in a bowl, combine the honey (kneading the packet before opening) and mustard; season with salt and pepper to taste.

Glaze the chicken & serve your dish:
6 Glaze the chicken & serve your dish:

Evenly top the roasted chicken with half the honey mustard. Return to the oven and roast 5 to 7 minutes, or until the glaze is lightly browned. Remove from the oven. Serve the glazed chicken with the roasted sweet potatoes and slaw. Top the chicken with the remaining honey mustard. Enjoy!

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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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Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Roast the chicken:

While the sweet potatoes roast, line a separate sheet pan with aluminum foil. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Place on the foil and drizzle with olive oil. Roast 14 to 16 minutes, or until lightly browned and cooked through. Leaving the oven on, remove the roasted chicken from the oven.

Roast the chicken:
3 Prepare the remaining ingredients:

While the sweet potatoes and chicken roast, cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots; grate on the large side of a box grater.

4 Make the slaw:

While the sweet potatoes and chicken continue to roast, in a large bowl, combine the sliced cabbage, grated carrots, sugar, mayonnaise, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the slaw:
Make the honey mustard:
5 Make the honey mustard:

While the slaw marinates, in a bowl, combine the honey (kneading the packet before opening) and mustard; season with salt and pepper to taste.

6 Glaze the chicken & serve your dish:

Evenly top the roasted chicken with half the honey mustard. Return to the oven and roast 5 to 7 minutes, or until the glaze is lightly browned. Remove from the oven. Serve the glazed chicken with the roasted sweet potatoes and slaw. Top the chicken with the remaining honey mustard. Enjoy!

Glaze the chicken & serve your dish: