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Roasted Chicken Drumsticks & Cauliflower
with Orzo, Feta Cheese, & Olives
35 minWellness at Blue Apron
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2 Servings
- Est. 990 Cals/serving
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Briny Kalamata olives and feta cheese bring plenty of Mediterranean flair to this cauliflower, kale, and orzo pasta salad. These bright flavors are deliciously balanced by a sweet and sharp honey mustard dressing. It’s the perfect accompaniment for juicy chicken drumsticks, simply roasted with a few savory seasonings.
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fresh
ingredients
Title
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6 Chicken Drumsticks
- 4 oz Orzo Pasta
- 1 head Cauliflower
- 1 bunch Kale
- 1 Tbsp Honey
- 1 Tbsp Dijon Mustard
- 1½ oz Feta Cheese
- 3 Tbsps Golden Raisins
- 1 Shallot
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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1 Tbsp White Wine Or Champagne Vinegar
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1 oz Peruvian Kalamata Olives
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Roast the chicken & cauliflower:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut out and discard the core of the cauliflower; cut the head into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Arrange in an even layer on the other side of the sheet pan. Roast 24 to 26 minutes, or until the cauliflower is tender when pierced with a fork and the chicken is cooked through (an instant-read thermometer should register 165°F). Remove from the oven.
2
Prepare the ingredients & marinate the shallot:
While the chicken and cauliflower roast, remove and discard the stems of the kale; roughly chop the leaves. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Place in a bowl and top with the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
Cook the pasta & kale:
While the shallot marinates, add the pasta to the pot of boiling water and cook 4 minutes. Add the chopped kale and continue to cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and cover to keep warm.
4
Make the dressing:
To the bowl of marinated shallot, add the mustard and honey (kneading the packet before opening). Whisk in 2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta and kale, add the roasted cauliflower, raisins, chopped olives, cheese (crumbling before adding), and dressing; season with salt and pepper. Stir to combine; season with salt and pepper to taste. Serve the finished pasta topped with the roasted chicken, any drippings from the sheet pan, and a drizzle of olive oil. Enjoy!
1
Roast the chicken & cauliflower:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut out and discard the core of the cauliflower; cut the head into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Arrange in an even layer on the other side of the sheet pan. Roast 24 to 26 minutes, or until the cauliflower is tender when pierced with a fork and the chicken is cooked through (an instant-read thermometer should register 165°F). Remove from the oven.
2
Prepare the ingredients & marinate the shallot:
While the chicken and cauliflower roast, remove and discard the stems of the kale; roughly chop the leaves. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Place in a bowl and top with the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.
3
Cook the pasta & kale:
While the shallot marinates, add the pasta to the pot of boiling water and cook 4 minutes. Add the chopped kale and continue to cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and cover to keep warm.
4
Make the dressing:
To the bowl of marinated shallot, add the mustard and honey (kneading the packet before opening). Whisk in 2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta and kale, add the roasted cauliflower, raisins, chopped olives, cheese (crumbling before adding), and dressing; season with salt and pepper. Stir to combine; season with salt and pepper to taste. Serve the finished pasta topped with the roasted chicken, any drippings from the sheet pan, and a drizzle of olive oil. Enjoy!
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