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Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Line two sheet pans with foil. Melt the butter in a large bowl in the microwave (or melt in a medium pot on the stove, then transfer to a large bowl). Whisk in the spice blend and mustard until thoroughly combined; season with salt and pepper. On a large plate, combine the breadcrumbs and cheese; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced mustard butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to one sheet pan; arrange in an even layer.
Drizzle the coated chicken with olive oil. Place on the upper oven rack. Roast 18 to 20 minutes, or until the breadcrumbs are browned and the chicken is cooked through.* Remove from the oven.
*An instant-read thermometer should register 165°F.
Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the romesco sauce until combined. Taste, then season with salt and pepper if desired.
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Transfer to the remaining sheet pan; add the peppers. Drizzle with 1 tablespoon of olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Place on the lower oven rack. Roast 12 to 14 minutes, or until the peppers are slightly blistered and the vegetables are tender when pierced with a fork. Remove from the oven.
Meanwhile, in a bowl, combine the mayonnaise, lemon purée, and 1 tablespoon of water; season with salt and pepper. Stir to thoroughly combine. Serve the roasted chicken with the finished rice and roasted vegetables. Drizzle the chicken with the sauce. Enjoy
Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Line two sheet pans with foil. Melt the butter in a large bowl in the microwave (or melt in a medium pot on the stove, then transfer to a large bowl). Whisk in the spice blend and mustard until thoroughly combined; season with salt and pepper. On a large plate, combine the breadcrumbs and cheese; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced mustard butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to one sheet pan; arrange in an even layer.
Drizzle the coated chicken with olive oil. Place on the upper oven rack. Roast 18 to 20 minutes, or until the breadcrumbs are browned and the chicken is cooked through.* Remove from the oven.
*An instant-read thermometer should register 165°F.
Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the romesco sauce until combined. Taste, then season with salt and pepper if desired.
Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Transfer to the remaining sheet pan; add the peppers. Drizzle with 1 tablespoon of olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Place on the lower oven rack. Roast 12 to 14 minutes, or until the peppers are slightly blistered and the vegetables are tender when pierced with a fork. Remove from the oven.
Meanwhile, in a bowl, combine the mayonnaise, lemon purée, and 1 tablespoon of water; season with salt and pepper. Stir to thoroughly combine. Serve the roasted chicken with the finished rice and roasted vegetables. Drizzle the chicken with the sauce. Enjoy
Tips from Home Chefs