Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
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.
Roasted Chicken & Fall Vegetables
with Cranberry & Ginger Compote
55 MIN
4 Servings
From the Test Kitchen
For this comforting autumn dinner, we’re seasoning half chickens with the classic flavors of garlic, onion, and smoked paprika, then roasting them along with sweet potatoes and Brussels sprouts. The rich chicken finds delicious contrast in a tart-sweet compote, made simply by cooking fresh cranberries and ginger with a bit of sugar and water.
Get Cooking-
NutritionPER SERVING
-
Calories690 Cals (est.)
View Full Nutrition
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
Title
-
2 Half Chickens
- 1 lb Sweet Potatoes
- 4 oz Cranberries
- ½ lb Brussels Sprouts
- 2 Tbsps Apple Cider Vinegar
- 2 Tbsps Sugar
- 1 1-Inch Piece Ginger
- ¼ cup Roasted Walnuts
-
1 Tbsp Weeknight Hero Spice Blend (Garlic Powder, Onion Powder, Smoked Paprika, & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1
Roast the chicken:
Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels and place on the foil. Season on both sides with salt, pepper, and the spice blend. Drizzle with olive oil and turn to coat; arrange skin side up. Roast 36 to 38 minutes, or until browned and cooked through. (An instant-read thermometer inserted into the thickest part of the thigh should register 165ºF.) Reserving any drippings on the sheet pan, transfer to a cutting board and let rest for at least 5 minutes.
2
Prepare the ingredients:
While the chicken roasts, wash and dry the fresh produce. Medium dice the sweet potatoes. Cut off and discard the ends of the Brussels sprouts; halve lengthwise.
3
Roast the vegetables:
While the chicken continues to roast, place the sweet potatoes and Brussels sprouts on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, stirring halfway through, 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and top with the vinegar; carefully stir to coat. Set aside in a warm place.
4
Prepare the remaining ingredients:
While the vegetables roast, peel and finely chop the ginger. Roughly chop the walnuts.
5
Make the compote:
While the vegetables continue to roast, in a small saucepan, combine the cranberries, sugar, ginger, and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 4 to 6 minutes, or until thickened and the cranberries are mostly broken down; season with salt and pepper to taste. Transfer to a serving dish.
6
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. Divide the carved chicken and finished vegetables among 4 dishes. Top with any reserved drippings. Garnish with the walnuts. Serve the compote on the side. Enjoy!
1
Roast the chicken:
Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels and place on the foil. Season on both sides with salt, pepper, and the spice blend. Drizzle with olive oil and turn to coat; arrange skin side up. Roast 36 to 38 minutes, or until browned and cooked through. (An instant-read thermometer inserted into the thickest part of the thigh should register 165ºF.) Reserving any drippings on the sheet pan, transfer to a cutting board and let rest for at least 5 minutes.
2
Prepare the ingredients:
While the chicken roasts, wash and dry the fresh produce. Medium dice the sweet potatoes. Cut off and discard the ends of the Brussels sprouts; halve lengthwise.
3
Roast the vegetables:
While the chicken continues to roast, place the sweet potatoes and Brussels sprouts on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, stirring halfway through, 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and top with the vinegar; carefully stir to coat. Set aside in a warm place.
4
Prepare the remaining ingredients:
While the vegetables roast, peel and finely chop the ginger. Roughly chop the walnuts.
5
Make the compote:
While the vegetables continue to roast, in a small saucepan, combine the cranberries, sugar, ginger, and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 4 to 6 minutes, or until thickened and the cranberries are mostly broken down; season with salt and pepper to taste. Transfer to a serving dish.
6
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. Divide the carved chicken and finished vegetables among 4 dishes. Top with any reserved drippings. Garnish with the walnuts. Serve the compote on the side. Enjoy!
Tips from Home Chefs