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Oregano Chicken & Creamy Mashed Potatoes

with Olive & Piquillo Pepper Relish

Mediterranean Diet
  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 560 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this dish, oregano is a bright, herbaceous coating for roasted chicken, balanced by the creamy tang of potatoes mashed with Greek yogurt.

Oregano Chicken & Creamy Mashed Potatoes with Olive & Piquillo Pepper Relish
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Red Potatoes
  • ¾ lb Carrots
  • 2 cloves Garlic
  • 1 tsp Whole Dried Oregano
  • 1 oz Castelvetrano Olives
  • 1 Tbsp Capers
  • ½ cup Plain Greek Yogurt
  • 1 Tbsp Sherry Vinegar
  • 1 oz Roasted Piquillo Peppers

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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!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Medium dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten.

2 Roast the carrots & chicken:

Line a sheet pan with aluminum 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. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. Place on the other side of the sheet pan. Roast 19 to 21 minutes, or until the carrots are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.Transfer the roasted chicken to a cutting board.

Roast the carrots & chicken:
Cook & mash the potatoes:
3 Cook & mash the potatoes:

While the chicken and carrots roast, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat; drain thoroughly and return to the pot. Add the yogurt and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.

4 Make the relish:

While the potatoes cook, using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the capers and peppers. In a medium bowl, combine the chopped olives, capers, and peppers, half the vinegar (you will have extra vinegar), and 2 teaspoons of olive oil. Season with salt and pepper to taste.

Make the relish:
Slice the chicken  & serve your dish:
5 Slice the chicken & serve your dish:

Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted carrots and mashed potatoes. Top the chicken with the relish. Enjoy!