We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Chicken Thighs & Roasted Vegetables
with Sauce Grenobloise
45 minWellness 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.
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.
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.
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.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 730 Cals/serving
-
This dish is bursting with the bright flavors of southern France thanks to sauce Grenobloise, a classic sauce named for the city of Grenoble. It starts with a base of brown butter—or butter that has been cooked to develop a deep, nutty flavor—to which capers, lemon juice, and parsley are added. The result is a deliciously rich, briny, tangy topping for our crispy-skinned chicken. To complete the meal, we’re roasting cauliflower (yours may be a white, green, orange, or purple variety) and potatoes with shallot and garlic, which turn pleasantly sweet in the oven.
Get Cooking
fresh
ingredients
Title
-
2 Boneless, Skin-On Chicken Thighs
- 2 cloves Garlic
- 1 head Cauliflower
- 1 Lemon
- 1 bunch Parsley
- 2 Tbsps Butter
- 1 Shallot
- 1 Tbsp Capers
-
10 oz Yukon Gold Potatoes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the garlic; halve each clove lengthwise, then crosswise. Cut out and discard the cauliflower core; cut the head into small florets. Small dice the potatoes. Peel the shallot and quarter lengthwise. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.
2
Roast the vegetables:
Place the garlic, cauliflower, potatoes and shallot on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven; season with salt and pepper to taste.
4
Cook the chicken:
While the vegetables roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down, and cook, loosely covering the pan with aluminum foil, 6 to 8 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 3 to 4 minutes, loosely covering the pan with foil, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil from the pan.
5
Make the sauce:
While the vegetables continue to roast, add the butter to the pan of reserved fond. Cook on medium-high, stirring frequently and swirling the pan, 1 to 2 minutes, or until golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the capers and the juice of all 4 lemon wedges. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the parsley; season with salt and pepper to taste.
6
Plate your dish:
Divide the roasted vegetables between 2 dishes. Top with the cooked chicken. Garnish the chicken with the sauce. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the garlic; halve each clove lengthwise, then crosswise. Cut out and discard the cauliflower core; cut the head into small florets. Small dice the potatoes. Peel the shallot and quarter lengthwise. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.
2
Roast the vegetables:
Place the garlic, cauliflower, potatoes and shallot on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven; season with salt and pepper to taste.
4
Cook the chicken:
While the vegetables roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down, and cook, loosely covering the pan with aluminum foil, 6 to 8 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 3 to 4 minutes, loosely covering the pan with foil, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil from the pan.
5
Make the sauce:
While the vegetables continue to roast, add the butter to the pan of reserved fond. Cook on medium-high, stirring frequently and swirling the pan, 1 to 2 minutes, or until golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the capers and the juice of all 4 lemon wedges. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the parsley; season with salt and pepper to taste.
6
Plate your dish:
Divide the roasted vegetables between 2 dishes. Top with the cooked chicken. Garnish the chicken with the sauce. Enjoy!
Tips from Home Chefs
About Blue Apron
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