Roast Half Chicken & Yogurt Sauce with Potatoes, Zucchini, & Olive Tapenade
Hands-Off Cooking

Roast Half Chicken & Yogurt Sauce

with Potatoes, Zucchini, & Olive Tapenade

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

For hands-off cooking, you’ll roast chicken (simply seasoned with paprika, garlic powder, and more) at the same time as your side of vegetables. It’s served with a duo of easy sauces: a flavorful spin on Niçoise tapenade gives a bright lift to the roasted vegetables, while a creamy yogurt sauce brings it all together.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Roast Half Chicken & Yogurt Sauce with Potatoes, Zucchini, & Olive Tapenade
Title
time-saving
tips & techniques
Niçoise Olives
Zucchini
Greek Yogurt
How To: Safely Cut Round Vegetables
Garlic
Yukon Gold Potatoes
How To: Peel Garlic
Red Wine Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Roast the chicken:
1 Roast the chicken:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place in a large bowl; season with salt, pepper, and the spice blend. Drizzle with olive oil and turn to coat. Place the coated chicken on the sheet pan; loosely cover with a second piece of aluminum foil. Roast 23 minutes. Carefully remove and discard the top piece of aluminum foil. Continue to roast 10 to 12 minutes, or until browned and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165°F). Transfer the roasted chicken to a cutting board. Let rest at least 5 minutes.

Prepare & roast the vegetables:
2 Prepare & roast the vegetables:

While the chicken roasts, wash and dry the fresh produce. Large dice the potatoes. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces. Place on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Make the tapenade:
3 Make the tapenade:

While the vegetables roast, finely chop the olives. Finely chop the peppers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the chopped olives and peppers, half the vinegar, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste. 

Make the yogurt sauce:
4 Make the yogurt sauce:

While the vegetables continue to roast, in a bowl, combine the yogurt and remaining vinegar. Season with salt and pepper to taste. 

Carve the chicken & serve your dish:
5 Carve the chicken & serve your dish:

Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Serve the carved chicken with the roasted vegetables. Top the vegetables with the tapenade. Serve with the yogurt sauce on the side. Enjoy! 

Tips from Home Chefs

Roast Half Chicken & Yogurt Sauce

Roast the chicken:
1 Roast the chicken:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place in a large bowl; season with salt, pepper, and the spice blend. Drizzle with olive oil and turn to coat. Place the coated chicken on the sheet pan; loosely cover with a second piece of aluminum foil. Roast 23 minutes. Carefully remove and discard the top piece of aluminum foil. Continue to roast 10 to 12 minutes, or until browned and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165°F). Transfer the roasted chicken to a cutting board. Let rest at least 5 minutes.

2 Prepare & roast the vegetables:

While the chicken roasts, wash and dry the fresh produce. Large dice the potatoes. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces. Place on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Prepare & roast the vegetables:
Make the tapenade:
3 Make the tapenade:

While the vegetables roast, finely chop the olives. Finely chop the peppers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the chopped olives and peppers, half the vinegar, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste. 

4 Make the yogurt sauce:

While the vegetables continue to roast, in a bowl, combine the yogurt and remaining vinegar. Season with salt and pepper to taste. 

Make the yogurt sauce:
Carve the chicken & serve your dish:
5 Carve the chicken & serve your dish:

Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Serve the carved chicken with the roasted vegetables. Top the vegetables with the tapenade. Serve with the yogurt sauce on the side. Enjoy! 

Browse Steps
1 of 5