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
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
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

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Roast Half Chicken & Yogurt Sauce with Potatoes, Zucchini, & Olive Tapenade
Title
time-saving
tips & techniques
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 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