Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Here, chicken is marinated and roasted in a vibrant combination of creamy mayo and tomato chutney (a savory, Indian-style condiment made with tomatoes, tamarind, and more), then served with pieces of crispy toasted naan topped with punchy garlic and melty fontina cheese. A hearty side of carrots—tossed with quick-pickled mustard seeds—lends pleasantly sweet and piquant flavor to the dish.
Get CookingPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Preheat the oven to 450°F. In a large bowl, combine the tomato chutney and mayonnaise. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the bowl of marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.
Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Quarter the lime. Grate the cheese on the large side of a box grater. Peel and finely chop 2 cloves of garlic. Place the grated cheese and chopped garlic in a bowl; stir to thoroughly combine.
Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Place the marinated chicken on the other side of the sheet pan (letting any excess marinade drip off). Bake 19 to 21 minutes, or until the carrots are tender when pierced with a fork and the chicken is browned and cooked through.* Remove from the oven.
* An instant-read thermometer should read 165°F.
Meanwhile, in a small pot, combine the mustard seeds, sugar, the juice of 2 lime wedges, and 3 tablespoons of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 2 to 3 minutes, or until the sugar has dissolved. Carefully transfer to a large heatproof bowl.
Meanwhile, line a separate sheet pan with foil. Place the naan on the foil. Evenly top with the prepared cheese and garlic. Season with salt and pepper. Bake 7 to 9 minutes, or until heated through and the cheese is melted. Transfer to a cutting board and carefully cut into 4 equal-sized pieces. Transfer the roasted carrots to the bowl of pickled mustard seeds. Toss to coat. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the cheesy naan and finished carrots. Serve the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs
About Blue Apron
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