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Roasted Chicken & Rosemary Vegetables

with Olive-Lemon Sauce

Easy Cleanup
Whole30®
  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe has been approved by Whole30®. To learn more about their guidelines, visit Whole30.com. In the fourth of our eight weeks of delicious Whole30® approved recipes, roasted chicken gets a sophisticated lift from a bright, briny sauce of olives, garlic, and lemon juice. The crispy chicken is perfectly complemented by aromatic rosemary-seasoned vegetables, roasted on the same sheet pan.

fresh
ingredients
Roasted Chicken & Rosemary Vegetables with Olive-Lemon Sauce
Title
  • 1 Half Chicken
  • 1 clove Garlic
  • 2 stalks Celery
  • 6 oz Carrots
  • ¾ lb Yukon Gold Potatoes
  • 1 Lemon
  • 1 bunch Rosemary
  • 1 oz Castelvetrano Olives
tried-and-true
kitchen tools
step-by-step
instructions
Start the chicken:
1 Start the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place skin side up on one side of the foil. Drizzle with olive oil. Roast 13 to 15 minutes. Leaving the oven on, remove the roasted chicken from the oven.

Prepare the vegetables:
2 Prepare the vegetables:

While the chicken roasts, wash and dry the fresh produce. Medium dice the potatoes and celery. Peel and medium dice the carrots. Pick the rosemary leaves off them stems; discard the stems and roughly chop the leaves.

Roast the vegetables & finish the chicken:
3 Roast the vegetables & finish the chicken:

While the chicken continues to roast, in a medium bowl, combine the diced potatoes, carrots, and celery and chopped rosemary. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Transfer the seasoned vegetables to the other side of the sheet pan of roasted chicken. Roast 24 to 26 minutes, or until the vegetables are tender when pierced with a fork and the chicken is browned and cooked through. (An instant-read thermometer inserted into the thickest part of the chicken thigh should register 165ºF.) Remove from the oven. Reserving any drippings on the sheet pan, transfer the roasted chicken to a cutting board and let rest for at least 5 minutes.

Prepare the remaining ingredients:
4 Prepare the remaining ingredients:

While the chicken and vegetables roast, peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Make the sauce:
5 Make the sauce:

Once the chicken and vegetables have roasted for about 15 minutes, in a small saucepan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until lightly browned and fragrant. Add the chopped olives, lemon zest, and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the juice of 2 lemon wedges; season with salt and pepper to taste.

Carve the chicken & serve your dish:
6 Carve the chicken & serve your dish:

Evenly top the roasted vegetables with the juice of the remaining lemon wedges. 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 finished vegetables. Top the chicken with the sauce and any drippings from the sheet pan. Enjoy

Tips from Home Chefs

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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
Start the chicken:
1 Start the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place skin side up on one side of the foil. Drizzle with olive oil. Roast 13 to 15 minutes. Leaving the oven on, remove the roasted chicken from the oven.

2 Prepare the vegetables:

While the chicken roasts, wash and dry the fresh produce. Medium dice the potatoes and celery. Peel and medium dice the carrots. Pick the rosemary leaves off them stems; discard the stems and roughly chop the leaves.

Prepare the vegetables:
Roast the vegetables & finish the chicken:
3 Roast the vegetables & finish the chicken:

While the chicken continues to roast, in a medium bowl, combine the diced potatoes, carrots, and celery and chopped rosemary. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Transfer the seasoned vegetables to the other side of the sheet pan of roasted chicken. Roast 24 to 26 minutes, or until the vegetables are tender when pierced with a fork and the chicken is browned and cooked through. (An instant-read thermometer inserted into the thickest part of the chicken thigh should register 165ºF.) Remove from the oven. Reserving any drippings on the sheet pan, transfer the roasted chicken to a cutting board and let rest for at least 5 minutes.

4 Prepare the remaining ingredients:

While the chicken and vegetables roast, peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Prepare the remaining ingredients:
Make the sauce:
5 Make the sauce:

Once the chicken and vegetables have roasted for about 15 minutes, in a small saucepan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until lightly browned and fragrant. Add the chopped olives, lemon zest, and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the juice of 2 lemon wedges; season with salt and pepper to taste.

6 Carve the chicken & serve your dish:

Evenly top the roasted vegetables with the juice of the remaining lemon wedges. 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 finished vegetables. Top the chicken with the sauce and any drippings from the sheet pan. Enjoy

Carve the chicken & serve your dish: