Roasted Chicken & Root Vegetables

with Potato-Rutabaga Mash

40 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this recipe, we’re reveling in winter vegetables by serving them two ways: mashed and roasted. Our creamy potato-rutabaga mash is full of sweet and earthy notes. And we’re roasting carrots and Brussels sprouts with rosemary—first on their own, and then again with the browned chicken. The chicken’s juices infuse the vegetables during the cooking process, bringing the flavors of the dish together. Served with a simple, delicious pan sauce and garnished with parsley and lemon, this meal is the epitome of casual elegance.

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

4 Airline Chicken Breasts
6 oz Brussels Sprouts
1 Lemon
1 lb Russet Potatoes
1½ lbs Rutabaga
¾ lb Carrots
1 bunch Parsley
1 bunch Rosemary
4 Tbsps Butter
¼ cup Heavy Cream
2 tsps Roasted Chicken Spice Blend (Sweet Paprika, Ground Coriander & Ground Fennel Seeds)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove the chicken from the refrigerator to bring to room temperature. Cut off and discard the stem ends of the Brussels sprouts; cut in half. Quarter and deseed the lemon. Large dice the potatoes. Peel and large dice the rutabaga. Peel the carrots and cut into 1-inch rounds. Pick the parsley and rosemary leaves off the stems; discard the stems.

2 Brown the Brussels sprouts & carrots:

Place the Brussels sprouts, carrots and rosemary on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 8 to 10 minutes, or until lightly browned. Remove from the oven and set aside.

3 Make the potato-rutabaga mash:

While the Brussels sprouts and carrots roast, add the potatoes and rutabaga to the pot of boiling water. Cook 23 to 25 minutes, or until tender when pierced with a fork. Remove from heat. Drain thoroughly and return to the pot. Add half the butter. Using a fork, mash the potatoes and rutabaga; gradually add as much of the heavy cream as you’d like, depending on how creamy you’d like the mash to be. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

4 Brown the chicken:

While the potatoes and rutabaga cook, pat the chicken dry with paper towels; coat in the spice blend and season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken, skin side down; cook 3 to 5 minutes, or until browned. Transfer, skin side up, to the sheet pan of browned Brussels sprouts and carrots, leaving any browned bits (or fond) in the large pan.

5 Finish the chicken, Brussels sprouts & carrots:

Place the sheet pan of browned chicken, Brussels sprouts and carrots in the oven and roast 16 to 18 minutes, or until the chicken is cooked through (the juices should run clear) and the vegetables are tender when pierced with a fork. Remove from the oven and transfer to a serving dish. Top with the juice of 2 lemon wedges.

6 Make the sauce & serve your dish:

While the chicken, Brussels sprouts and carrots roast, to the pan of reserved fond, add the remaining butter, the juice of the remaining lemon wedges and ½ cup of water. Cook on medium, stirring constantly, 1 to 2 minutes, or until thoroughly combined and slightly reduced in volume. Season with salt and pepper to taste. Transfer to a serving dish. Garnish the potato-rutabaga mash and finished chicken, Brussels sprouts and carrots with the parsley. Enjoy!