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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. For layers of savory flavor, we’re coating the chicken with an umami-rich blend of white miso paste and sweet orange marmalade, which is perfect for dipping in a side of creamy black bean mayo.

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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. Place on the foil. 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. Place on the foil. Top with half the togarashi; 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, whisk together the miso paste, orange marmalade, and a drizzle of olive oil until combined. 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; toss to coat. 

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 and finished cabbage. Serve with the dipping sauce on the side. Garnish the chicken and sweet potatoes with a pinch of the remaining togarashi (you will have extra). Enjoy! 

Tips from Home Chefs

About Blue Apron

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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!

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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. Place on the foil. 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. Place on the foil. Top with half the togarashi; 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, whisk together the miso paste, orange marmalade, and a drizzle of olive oil until combined. 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; toss to coat. 

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 and finished cabbage. Serve with the dipping sauce on the side. Garnish the chicken and sweet potatoes with a pinch of the remaining togarashi (you will have extra). Enjoy! 

Make the dipping sauce & serve your dish: