Oven-Baked Chicken Marbella with Potatoes & Arugula Salad

Oven-Baked Chicken Marbella

with Potatoes & Arugula Salad

40 MIN
2 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To achieve the same irresistible flavors of slow-cooked chicken Marbella, we’re making our take on the classic sweet and savory sauce by marinating our chicken breasts in a punchy mix of prunes, olives, capers, and garlic, then sprinkling it all with a bit of brown sugar just before baking.
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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Oven-Baked Chicken Marbella with Potatoes & Arugula Salad
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Potatoes
  • 2 oz Arugula
  • 2 cloves Garlic
  • 1 oz Prunes
  • 1 oz Castelvetrano Olives
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Capers
  • 1 Tbsp Verjus Blanc
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Red Wine Vinegar
  • ⅓ cup Chicken Bone Broth
  • 1 tsp Whole Dried Oregano
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare & start the potatoes
1 Prepare & start the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Transfer to a baking dish. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Bake 15 minutes. Leaving the oven on, remove from oven.

Prepare the ingredients & marinate the chicken
2 Prepare the ingredients & marinate the chicken

Meanwhile, peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Pit and roughly chop the olives. Roughly chop the prunes. Combine in a medium bowl; add the verjus, oregano, and 2 tablespoons of olive oil. Season with salt and pepper; stir to thoroughly combine. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add the seasoned chicken to the bowl of marinade. Turn to coat. Set aside to marinate at least 5 minutes.

Bake the chicken & potatoes
3 Bake the chicken & potatoes

Carefully top the partially baked potatoes with the marinated chicken (including any marinade from the bowl). Carefully add the broth along the edges of baking dish. Evenly sprinkle the sugar over the potatoes and chicken; season with salt and pepper. Carefully cover the baking dish with foil. Bake 14 minutes. Remove from the oven and carefully discard the foil. Return to the oven and bake 2 to 4 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Let stand at least 2 minutes before serving.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the salad & serve your dish
4 Make the salad & serve your dish

Meanwhile, in a large bowl, whisk together the vinegar and 1 tablespoon of olive oil; season with salt and pepper. Just before serving, add the arugula and half the cheese to the bowl of vinaigrette; toss to combine. Serve the baked chicken and potatoes with the salad on the side. Garnish the salad with the remaining cheese. Top the chicken and potatoes with any remaining juices from the baking dish, if you'd like. Enjoy!

Tips from Home Chefs

Prepare & start the potatoes
1 Prepare & start the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Transfer to a baking dish. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Bake 15 minutes. Leaving the oven on, remove from oven.

2 Prepare the ingredients & marinate the chicken

Meanwhile, peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Pit and roughly chop the olives. Roughly chop the prunes. Combine in a medium bowl; add the verjus, oregano, and 2 tablespoons of olive oil. Season with salt and pepper; stir to thoroughly combine. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add the seasoned chicken to the bowl of marinade. Turn to coat. Set aside to marinate at least 5 minutes.

Prepare the ingredients & marinate the chicken
Bake the chicken & potatoes
3 Bake the chicken & potatoes

Carefully top the partially baked potatoes with the marinated chicken (including any marinade from the bowl). Carefully add the broth along the edges of baking dish. Evenly sprinkle the sugar over the potatoes and chicken; season with salt and pepper. Carefully cover the baking dish with foil. Bake 14 minutes. Remove from the oven and carefully discard the foil. Return to the oven and bake 2 to 4 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Let stand at least 2 minutes before serving.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Make the salad & serve your dish

Meanwhile, in a large bowl, whisk together the vinegar and 1 tablespoon of olive oil; season with salt and pepper. Just before serving, add the arugula and half the cheese to the bowl of vinaigrette; toss to combine. Serve the baked chicken and potatoes with the salad on the side. Garnish the salad with the remaining cheese. Top the chicken and potatoes with any remaining juices from the baking dish, if you'd like. Enjoy!

Make the salad & serve your dish
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