Roasted Half Chickens & Herbed Gravy with Brown Butter Mashed Potatoes & Ginger-Glazed Carrots
Thanksgiving

Roasted Half Chickens & Herbed Gravy

with Brown Butter Mashed Potatoes & Ginger-Glazed Carrots

60 MIN
+$6.50/serving 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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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

WHY WE LOVE THIS DISH
We’re putting a spin on your traditional Thanksgiving meal by swapping in roasted chicken and pairing it with elevated classic sides.

TECHNIQUE TO HIGHLIGHT
In addition to our step-by-step instructions, we’ve created a video to help you perfectly carve your chicken—scan the QR code provided to check it out!
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    1110 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Roasted Half Chickens & Herbed Gravy with Brown Butter Mashed Potatoes & Ginger-Glazed Carrots
Title
  • 2 Half Chickens
  • 1¼ lbs Potatoes
  • ¾ lb Carrots
  • 1 bunch Parsley
  • 1 bunch Chives
  • ⅔ cup Chicken Bone Broth
  • 2 Tbsps All-Purpose Flour
  • 2 oz Salted Butter
  • ¼ cup Grated Parmesan Cheese
  • 1 Piece Ginger
  • 1½ Tbsps Spicy Maple Syrup
  • 2 Tbsps Orange Marmalade
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ cup Cream
  • 1 oz Garlic & Herb Spreadable Butter
time-saving
tips & techniques
Roast the chicken
1 Roast the chicken

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Pat the chicken dry with paper towels. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend. Roast 38 to 42 minutes, or until browned and cooked through.* Remove from the oven. Reserving any juices on the pan, transfer the chicken to a cutting board and let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then thinly slice on an angle. Peel the ginger; finely chop to get 1 tablespoon. Thinly slice the chives. Roughly chop the parsley leaves and stems.

Brown the butter
3 Brown the butter

In a small pot, heat the plain butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat. Transfer to a bowl. Wipe out the pot.

Cook & mash the potatoes
4 Cook & mash the potatoes

Add the diced potatoes to the large pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the brown butter, parmesan, and cream. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & glaze the carrots
5 Cook & glaze the carrots

Meanwhile, in a large pan (nonstick if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the chopped ginger. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the spicy maple syrup (carefully, as the liquid may splatter), orange marmalade, and vinegar. Cook, stirring frequently, 1 to 2 minutes, or until the carrots are glazed and softened. Turn off the heat.

Make the gravy
6 Make the gravy

In the same small pot, heat half the spreadable butter on medium-high until melted. Add 1 tablespoon of flour (you will have extra). Cook, whisking constantly, 30 seconds to 1 minute, or until combined. Add the broth (carefully, as the liquid may splatter). Cook, whisking constantly, 30 seconds to 1 minute, or until thoroughly combined and simmering. Continue to cook, whisking frequently, 2 to 4 minutes, or until thickened. Turn off the heat. Add the remaining spreadable butter and reserved juices from the sheet pan; whisk to throughly combine. Taste, then season with salt and pepper if desired.

Carve the chicken & serve your dish
7 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. Cut through the joint connecting the wing to the breast. Serve the carved chicken with the gravy, mashed potatoes, and glazed carrots. Garnish the potatoes with the sliced chives. Garnish the carrots with the chopped parsley. Enjoy!

Tips from Home Chefs

Roast the chicken
1 Roast the chicken

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Pat the chicken dry with paper towels. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend. Roast 38 to 42 minutes, or until browned and cooked through.* Remove from the oven. Reserving any juices on the pan, transfer the chicken to a cutting board and let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then thinly slice on an angle. Peel the ginger; finely chop to get 1 tablespoon. Thinly slice the chives. Roughly chop the parsley leaves and stems.

Prepare the ingredients
Brown the butter
3 Brown the butter

In a small pot, heat the plain butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat. Transfer to a bowl. Wipe out the pot.

4 Cook & mash the potatoes

Add the diced potatoes to the large pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the brown butter, parmesan, and cream. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & mash the potatoes
Cook & glaze the carrots
5 Cook & glaze the carrots

Meanwhile, in a large pan (nonstick if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the chopped ginger. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the spicy maple syrup (carefully, as the liquid may splatter), orange marmalade, and vinegar. Cook, stirring frequently, 1 to 2 minutes, or until the carrots are glazed and softened. Turn off the heat.

6 Make the gravy

In the same small pot, heat half the spreadable butter on medium-high until melted. Add 1 tablespoon of flour (you will have extra). Cook, whisking constantly, 30 seconds to 1 minute, or until combined. Add the broth (carefully, as the liquid may splatter). Cook, whisking constantly, 30 seconds to 1 minute, or until thoroughly combined and simmering. Continue to cook, whisking frequently, 2 to 4 minutes, or until thickened. Turn off the heat. Add the remaining spreadable butter and reserved juices from the sheet pan; whisk to throughly combine. Taste, then season with salt and pepper if desired.

Make the gravy
Carve the chicken & serve your dish
7 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. Cut through the joint connecting the wing to the breast. Serve the carved chicken with the gravy, mashed potatoes, and glazed carrots. Garnish the potatoes with the sliced chives. Garnish the carrots with the chopped parsley. Enjoy!

Browse Steps
1 of 7