Sheet Pan Walnut-Caper Chicken with Sweet Peppers & Potatoes
Fast & Easy

Sheet Pan Walnut-Caper Chicken

with Sweet Peppers & Potatoes

35 MIN
+$9.49/serving 4 Servings
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    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Here, you'll coat chicken breasts in a spiced mayonnaise before roasting them in the oven—an easy technique that yields moist, flavorful results. You'll finish the chicken with a crunchy topping of walnuts, honey, capers, parsley and more.
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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    fresh
    ingredients
    Sheet Pan Walnut-Caper Chicken with Sweet Peppers & Potatoes
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1 clove Garlic
    • 1½ lbs Potatoes
    • ½ lb Sweet Peppers
    • 1 bunch Parsley
    • 2 Tbsps Capers
    • ½ cup Roasted Walnuts
    • 2 Tbsps Sherry Vinegar
    • ¼ cup Grated Parmesan Cheese
    • ¼ cup Mayonnaise
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Honey
    time-saving
    tips & techniques
    How To: Peel Garlic
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. In a bowl, combine the mayonnaise and half the spice blend; season with salt and pepper.

    Roast the chicken
    2 Roast the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a sheet pan. Evenly top with the spiced mayo. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven.

    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, transfer the potato pieces and quartered peppers to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Make the walnut-caper topping
    4 Make the walnut-caper topping

    Meanwhile, roughly chop the capers. Finely chop the walnuts. Roughly chop the parsley leaves and stems. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the honey (kneading the packet before opening), chopped capers, chopped walnuts, chopped parsley, 2 tablespoons of olive oil, as much of the garlic paste as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.

    Finish & serve your dish
    5 Finish & serve your dish

    Evenly top the roasted vegetables with the vinegar and cheese; carefully stir to coat. Serve the roasted chicken with the finished vegetables. Top the chicken with the walnut-caper topping. Enjoy!

    Tips from Home Chefs

    Sheet Pan Walnut-Caper Chicken

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. In a bowl, combine the mayonnaise and half the spice blend; season with salt and pepper.

    2 Roast the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a sheet pan. Evenly top with the spiced mayo. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven.

    Roast the chicken
    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, transfer the potato pieces and quartered peppers to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    4 Make the walnut-caper topping

    Meanwhile, roughly chop the capers. Finely chop the walnuts. Roughly chop the parsley leaves and stems. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the honey (kneading the packet before opening), chopped capers, chopped walnuts, chopped parsley, 2 tablespoons of olive oil, as much of the garlic paste as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.

    Make the walnut-caper topping
    Finish & serve your dish
    5 Finish & serve your dish

    Evenly top the roasted vegetables with the vinegar and cheese; carefully stir to coat. Serve the roasted chicken with the finished vegetables. Top the chicken with the walnut-caper topping. Enjoy!

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