Oven-Roasted Chicken & Mixed Mushrooms with Crispy Rosemary-Orange Salad & Chipotle Pan Sauce

Oven-Roasted Chicken & Mixed Mushrooms

with Crispy Rosemary-Orange Salad & Chipotle Pan Sauce

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 575 Cals/serving
Jeremy Ford

Get ready—tonight’s dinner is adapted from the winning dish seen in Bravo’s Top Chef Season 13 finale! The recipe was created by contestant Jeremy Ford, Executive Chef of the Matador Room at Miami Beach’s EDITION Hotel. You’ll use bright, fresh orange to cut the richness of chicken thighs—pan-seared for tasty, crackling skin, then roasted with button-topped cremini and ruffled maitake mushrooms. A spectacular chipotle pan sauce brings it all together with plenty of spicy, smoky flavor. (Be sure to use only as much of the hot chipotle pepper in adobo sauce as you’d like!) Our thanks to Bravo’s Top Chef and Jeremy Ford for the opportunity to share this incredible dish with our home chefs.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:

1 Prepare the ingredients:


Preheat the oven to 475°F. Wash and dry the fresh produce. Pick the rosemary off the stems; discard the stems. Cut the mushrooms into bite-sized pieces. Remove and discard the collard green stems; thinly slice. Cut off and discard the rinds and white piths of the oranges; small dice, discarding any seeds. Finely chop the chipotle pepper, then thoroughly wash your hands, knife and cutting board.

Fry the rosemary:

2 Fry the rosemary:


In a large pan, heat a thin layer of oil on medium-high until hot. Add the rosemary and cook, stirring occasionally, 30 seconds to 1 minute, or until crispy and fragrant. Carefully transfer the fried rosemary to a paper towel-lined plate, leaving the oil in the pan.

Cook the chicken & mushrooms:

3 Cook the chicken & mushrooms:


Pat the chicken dry with paper towels and season with salt and pepper on both sides. Heat the pan of reserved oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook 8 to 10 minutes on the first side, or until browned. Transfer, skin sides up, to a sheet pan, leaving any browned bits (or fond) in the pan on the stove. Place the mushrooms on the sheet pan; drizzle with olive oil and season with salt and pepper. Roast 22 to 24 minutes, or until the chicken is cooked through and the mushrooms are browned and crispy. Remove from the oven.

Cook the collard greens:

4 Cook the collard greens:


Once the chicken and mushrooms have roasted for about 10 minutes, heat the pan of reserved fond on medium-high until hot. Add the collard greens, half the orange and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place.

Make the pan sauce:

5 Make the pan sauce:


In the pan used to cook the collard greens, combine the vinegar and ¼ cup of water. Gradually add as much of the chipotle pepper as you’d like (tasting as you go), depending on how spicy you’d like the dish to be; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until slightly thickened. Add the butter. Cook, stirring frequently, 1 to 2 minutes, or until well combined. Remove from heat; season with salt and pepper to taste.

Make the orange salad & plate your dish:

6 Make the orange salad & plate your dish:


In a small bowl, combine the remaining orange and fried rosemary; drizzle with olive oil and season with salt and pepper to taste. Spread a layer of the sour cream onto the sides of 4 dishes. Divide the cooked collard greens and roasted chicken and mushrooms between the dishes. Top with the orange salad and serve with as much of the pan sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

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
1 Prepare the ingredients:


Preheat the oven to 475°F. Wash and dry the fresh produce. Pick the rosemary off the stems; discard the stems. Cut the mushrooms into bite-sized pieces. Remove and discard the collard green stems; thinly slice. Cut off and discard the rinds and white piths of the oranges; small dice, discarding any seeds. Finely chop the chipotle pepper, then thoroughly wash your hands, knife and cutting board.

2 Fry the rosemary:


In a large pan, heat a thin layer of oil on medium-high until hot. Add the rosemary and cook, stirring occasionally, 30 seconds to 1 minute, or until crispy and fragrant. Carefully transfer the fried rosemary to a paper towel-lined plate, leaving the oil in the pan.

Fry the rosemary:

Cook the chicken & mushrooms:

3 Cook the chicken & mushrooms:


Pat the chicken dry with paper towels and season with salt and pepper on both sides. Heat the pan of reserved oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook 8 to 10 minutes on the first side, or until browned. Transfer, skin sides up, to a sheet pan, leaving any browned bits (or fond) in the pan on the stove. Place the mushrooms on the sheet pan; drizzle with olive oil and season with salt and pepper. Roast 22 to 24 minutes, or until the chicken is cooked through and the mushrooms are browned and crispy. Remove from the oven.

4 Cook the collard greens:


Once the chicken and mushrooms have roasted for about 10 minutes, heat the pan of reserved fond on medium-high until hot. Add the collard greens, half the orange and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place.

Cook the collard greens:

5 Make the pan sauce:


In the pan used to cook the collard greens, combine the vinegar and ¼ cup of water. Gradually add as much of the chipotle pepper as you’d like (tasting as you go), depending on how spicy you’d like the dish to be; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until slightly thickened. Add the butter. Cook, stirring frequently, 1 to 2 minutes, or until well combined. Remove from heat; season with salt and pepper to taste.

6 Make the orange salad & plate your dish:


In a small bowl, combine the remaining orange and fried rosemary; drizzle with olive oil and season with salt and pepper to taste. Spread a layer of the sour cream onto the sides of 4 dishes. Divide the cooked collard greens and roasted chicken and mushrooms between the dishes. Top with the orange salad and serve with as much of the pan sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Make the orange salad & plate your dish: