Roast Chicken & Potato Latkes

with Savoy Cabbage & Apple-Mustard Chutney

35 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Latkes are delicious potato pancakes traditionally served during the Hanukkah festival. Ours feature grated onion for extra flavor and matzo meal (made from ground matzo, a kind of unleavened bread) for irresistible crunch. These crispy pancakes make the perfect side for juicy, roasted chicken, savoy cabbage and mild celeriac (or celery root). A sweet and spicy chutney of sautéed apple, honey and whole grain mustard packs powerful flavor dolloped on top of the latkes, chicken and vegetables.

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

2 Bone-In, Skin-On Chicken Thighs
10 oz Savoy Cabbage
1 Celeriac
1 Granny Smith Apple
1 lb Russet Potatoes
1 Yellow Onion
1 bunch Chives
1 Tbsp Honey
1 Tbsp Whole Grain Dijon Mustard
¼ cup Matzo Meal
1 tsp Chicken & Latke Spice Blend (Caraway Seeds, Ground Yellow Mustard, Dried Thyme & Ground Nutmeg)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Core the cabbage and cut into 4 wedges. Using a sharp, sturdy knife, peel and medium dice the celeriac. Peel and halve the onion; medium dice 1 half, leaving the remaining half intact. Peel, core and medium dice the apple. Cut the chives into ¼-inch pieces.

2 Roast the chicken & vegetables:

Place the cabbage, celeriac and diced onion on a sheet pan. Drizzle with olive oil and season with salt, pepper and half the spice blend; toss to thoroughly coat (keeping the cabbage wedges intact). Arrange in a single, even layer. Pat the chicken dry with paper towels and season on both sides with salt, pepper and the remaining spice blend. Place the seasoned chicken, skin sides up, on the sheet pan. Roast 28 to 30 minutes, or until the chicken is browned and cooked through and the vegetables are tender.

3 Make the chutney:

While the chicken and vegetables roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the apple; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the mustard and honey. Cook, stirring frequently, 1 to 2 minutes, or until well combined; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

4 Form the latkes:

While the chicken and vegetables continue to roast, grate the potatoes and remaining onion half on the large side of a box grater. Place in a medium bowl and season with salt and pepper. Add the matzo meal; mix until well combined. Using your hands, divide the mixture into 6 equal-sized portions, squeezing out and discarding any excess liquid. Flatten each portion into a ¼-inch-thick round.

5 Cook the latkes:

In the pan used to cook the chutney, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of the latke mixture immediately sizzles when added to the pan, add the latkes. (If necessary, work in batches.) Cook 5 to 7 minutes per side, or until browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt.

6 Plate your dish:

Divide the roasted chicken and vegetables between 2 plates. Serve with the cooked latkes on the side. Top the chicken, vegetables and latkes with the chutney and chives. Serve any remaining chutney on the side. Enjoy!