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Roasted Chicken & Maple Butter

with Mashed Sweet Potato & Collard Greens

Customer Favorite
  • Group Created with Sketch.
    Time
    55-65 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

To achieve extra-flavorful results for this dish, you’ll season your chicken with classic spices like garlic and onion powder, then finish the chicken and mashed sweet potato with a luscious maple butter sauce.

fresh
ingredients
Roasted Chicken & Maple Butter with Mashed Sweet Potato & Collard Greens
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a small saucepan of salted water to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the onion. Remove and discard the collard green stems; roughly chop the leaves. Large dice the sweet potato.

Roast the chicken:
2 Roast the chicken:

Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. Place the seasoned chicken on the foil, skin side up. Drizzle with olive oil and loosely cover with a large piece of aluminum foil. Roast 9 to 11 minutes, or until lightly browned. Carefully remove the aluminum foil. Continue to roast 21 to 23 minutes, or until the chicken is 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 the roasted chicken to a cutting board and let rest for at least 5 minutes.

Cook the collard greens:
3 Cook the collard greens:

While the chicken roasts, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped collard greens; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1 1/4 cups of water; cover and cook, stirring occasionally, 12 to 14 minutes, or until the collard greens have wilted and the water has cooked off. Turn off the heat and stir in half the vinegar; season with salt and pepper to taste. Transfer to a plate and cover with aluminum foil to keep warm. Rinse and wipe out the pan.

Cook & mash the sweet potato:
4 Cook & mash the sweet potato:

While the collard greens cook, add the diced sweet potato to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover and set aside in a warm place.

Make the maple butter:
5 Make the maple butter:

While the chicken rests, heat the same pan on medium-high until hot. Add the butter, maple syrup, remaining vinegar, and 1 tablespoon of water; season with salt and pepper. Cook, stirring frequently and swirling the pan, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat; season with salt and pepper to taste.

Carve the chicken & plate your dish:
6 Carve the chicken & plate 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 cooked collard greens and mashed sweet potato. Top the chicken and potato with the maple butter and any drippings from the sheet pan. Enjoy!

Tips from Home Chefs

About Blue Apron

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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
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a small saucepan of salted water to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the onion. Remove and discard the collard green stems; roughly chop the leaves. Large dice the sweet potato.

2 Roast the chicken:

Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. Place the seasoned chicken on the foil, skin side up. Drizzle with olive oil and loosely cover with a large piece of aluminum foil. Roast 9 to 11 minutes, or until lightly browned. Carefully remove the aluminum foil. Continue to roast 21 to 23 minutes, or until the chicken is 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 the roasted chicken to a cutting board and let rest for at least 5 minutes.

Roast the chicken:
Cook the collard greens:
3 Cook the collard greens:

While the chicken roasts, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped collard greens; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1 1/4 cups of water; cover and cook, stirring occasionally, 12 to 14 minutes, or until the collard greens have wilted and the water has cooked off. Turn off the heat and stir in half the vinegar; season with salt and pepper to taste. Transfer to a plate and cover with aluminum foil to keep warm. Rinse and wipe out the pan.

4 Cook & mash the sweet potato:

While the collard greens cook, add the diced sweet potato to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover and set aside in a warm place.

Make the maple butter:
5 Make the maple butter:

While the chicken rests, heat the same pan on medium-high until hot. Add the butter, maple syrup, remaining vinegar, and 1 tablespoon of water; season with salt and pepper. Cook, stirring frequently and swirling the pan, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat; season with salt and pepper to taste.

6 Carve the chicken & plate 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 cooked collard greens and mashed sweet potato. Top the chicken and potato with the maple butter and any drippings from the sheet pan. Enjoy!

Carve the chicken & plate your dish: