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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.
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.
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.
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.
Divide the roasted vegetables between 2 dishes. Top with the cooked chicken. Garnish the chicken with the sauce. Enjoy!
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.
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.
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.
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.
Divide the roasted vegetables between 2 dishes. Top with the cooked chicken. Garnish the chicken with the sauce. Enjoy!
Tips from Home Chefs