Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Roast Half Chicken & Yogurt Sauce

with Potatoes, Zucchini, & Olive Tapenade

Hands-Off Cooking
  • Group Created with Sketch.
    40-50 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 790 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

For easy, hands-off cooking, you’ll roast chicken (simply seasoned with garlic and onion powders) at the same time as your vegetables, then whip up a duo of quick, flavorful sauces for serving.

Get Cooking
Roast Half Chicken & Yogurt Sauce with Potatoes, Zucchini, & Olive Tapenade
  • 1 Half Chicken
  • 1 Zucchini
  • 1 clove Garlic
  • ¾ lb Golden Potatoes
  • 1 oz Pitted Niçoise Olives
  • ½ oz Sweet Piquante Peppers
  • 2 Tbsps Red Wine Vinegar
  • ½ cup Plain Greek Yogurt
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika, & Whole Dried Parsley)

Tips from Home Chefs

About Blue Apron

Ba hero

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
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 large 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. Quarter 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!