Seared Chicken Thighs & Roasted Vegetables with Sauce Grenobloise

Seared Chicken Thighs & Roasted Vegetables

with Sauce Grenobloise

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
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.

Roast the vegetables:
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.

Cook the chicken:
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.

Make the sauce:
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.

Plate your dish:
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

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.

Roast the vegetables:
Cook the chicken:
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.

Make the sauce:
Plate your dish:
6 Plate your dish:

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

Browse Steps
1 of 5