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Orange-Miso Chicken

with Togarashi Cabbage, Sweet Potatoes, & Black Bean Mayo

Sheet Pan Supper
Sheet Pan Supper
  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Vibrant red cabbage is tossed with togarashi—a Japanese blend that includes sesame seeds, hot paprika, and dried orange peel—then roasted on the same sheet pan as our chicken, which is coated with an umami-rich blend of white miso paste and sweet orange marmalade.

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fresh
ingredients
Orange-Miso Chicken with Togarashi Cabbage, Sweet Potatoes, & Black Bean Mayo
Title
  • ¾ lb Boneless, Skinless Chicken Thighs
  • 1 lb Sweet Potatoes
  • ½ lb Cabbage
  • 2 Tbsps Orange Marmalade
  • 1 Tbsp Sweet White Miso Paste
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Black Bean Sauce
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds, & Black Sesame Seeds)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until tender when pierced with a fork. Remove from the oven.

Prepare the cabbage:
2 Prepare the cabbage:

While the sweet potatoes roast, line a separate sheet pan with foil. Cut out and discard the core of the cabbage; large dice the leaves. Transfer to the prepared sheet pan. Top with half the togarashi seasoning; drizzle with olive oil and toss to coat. Arrange in an even layer on one side of the sheet pan.

Roast the chicken & cabbage:
3 Roast the chicken & cabbage:

While the sweet potatoes continue to roast, in a bowl, combine the miso paste, orange marmalade, and a drizzle of olive oil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan of seasoned cabbage. Evenly top the chicken with the miso-marmalade mixture. Roast 21 to 23 minutes, or until the cabbage is tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Evenly top the roasted cabbage with the ponzu sauce.

Make the dipping sauce & serve your dish:
4 Make the dipping sauce & serve your dish:

While the chicken and vegetables roast, in a bowl, combine the mayonnaise and black bean sauce. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted sweet potatoes, finished cabbage, and dipping sauce. Garnish with a pinch of the remaining togarashi seasoning (you will have extra). 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:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until tender when pierced with a fork. Remove from the oven.

2 Prepare the cabbage:

While the sweet potatoes roast, line a separate sheet pan with foil. Cut out and discard the core of the cabbage; large dice the leaves. Transfer to the prepared sheet pan. Top with half the togarashi seasoning; drizzle with olive oil and toss to coat. Arrange in an even layer on one side of the sheet pan.

Prepare the cabbage:
Roast the chicken & cabbage:
3 Roast the chicken & cabbage:

While the sweet potatoes continue to roast, in a bowl, combine the miso paste, orange marmalade, and a drizzle of olive oil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan of seasoned cabbage. Evenly top the chicken with the miso-marmalade mixture. Roast 21 to 23 minutes, or until the cabbage is tender when pierced with a fork and the chicken is cooked through. Remove from the oven. Evenly top the roasted cabbage with the ponzu sauce.

4 Make the dipping sauce & serve your dish:

While the chicken and vegetables roast, in a bowl, combine the mayonnaise and black bean sauce. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted sweet potatoes, finished cabbage, and dipping sauce. Garnish with a pinch of the remaining togarashi seasoning (you will have extra). Enjoy! 

Make the dipping sauce & serve your dish: