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Za'atar-Roasted Chicken

with Pearl Couscous & Sesame Dressing

Mediterranean Diet
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

For this flavorful Middle Eastern-inspired dish, we’re coating chicken with herby za’atar (a classic regional spice blend) before roasting. It’s served over a bed of tender pearl couscous and roasted vegetables tossed with our citrusy, nutty tahini dressing.

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Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the peppers; remove and discard the cores, then quarter lengthwise. Quarter the lime. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the tahini1 tablespoon of olive oil3 tablespoons of water, the juice of 2 lime wedges, and as much of the garlic paste as you’d like. Season with salt and pepper. 

Roast the vegetables:
2 Roast the vegetables:

Line a sheet pan with aluminum foil. Place the broccoli florets and quartered peppers on the foil. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until tender when pierced with a fork. Remove from the oven.

Roast the chicken:
3 Roast the chicken:

While the vegetables roast, line a separate sheet pan with aluminum foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the za’atar seasoning. Transfer to the sheet pan and drizzle with 1 tablespoon of olive oil. Roast 15 to 17 minutes, or until browned and cooked through. Transfer the roasted chicken to a cutting board. 

Cook the couscous:
4 Cook the couscous:

While the chicken roasts, add the couscous to the pot of boiling water and cook, stirring occasionally, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Finish the couscous:
5 Finish the couscous:

To the pot of cooked couscous, add the roasted vegetablesraisins2 tablespoons of olive oilhalf the dressing, and the juice of the remaining lime wedges. Stir to combine and season with salt and pepper to taste.

Slice the chicken & serve your dish:
6 Slice the chicken & serve your dish:

Slice the roasted chicken crosswise. Serve the sliced chicken over the finished couscous. Top the chicken with the remaining dressing. Enjoy! 

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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.

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Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the peppers; remove and discard the cores, then quarter lengthwise. Quarter the lime. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the tahini1 tablespoon of olive oil3 tablespoons of water, the juice of 2 lime wedges, and as much of the garlic paste as you’d like. Season with salt and pepper. 

2 Roast the vegetables:

Line a sheet pan with aluminum foil. Place the broccoli florets and quartered peppers on the foil. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Roast the chicken:
3 Roast the chicken:

While the vegetables roast, line a separate sheet pan with aluminum foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the za’atar seasoning. Transfer to the sheet pan and drizzle with 1 tablespoon of olive oil. Roast 15 to 17 minutes, or until browned and cooked through. Transfer the roasted chicken to a cutting board. 

4 Cook the couscous:

While the chicken roasts, add the couscous to the pot of boiling water and cook, stirring occasionally, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the couscous:
Finish the couscous:
5 Finish the couscous:

To the pot of cooked couscous, add the roasted vegetablesraisins2 tablespoons of olive oilhalf the dressing, and the juice of the remaining lime wedges. Stir to combine and season with salt and pepper to taste.

6 Slice the chicken & serve your dish:

Slice the roasted chicken crosswise. Serve the sliced chicken over the finished couscous. Top the chicken with the remaining dressing. Enjoy! 

Slice the chicken & serve your dish: