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Apricot-Glazed Chicken

Apricot-Glazed Chicken

with Thyme-Roasted Potatoes and Carrots

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Crispy-skinned chicken is delicious enough on its own, but we’re upping the ante even further with a sweet-and-spicy apricot glaze. A touch of sweet paprika gives this dish an unexpected smokiness.

Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

113 g

Shallot

680 g

Yukon Potato

7 g

Thyme

1 unit

Lemon

340 g

Carrot

1 tsp

Hungarian Paprika

680 g

Chicken Breasts, Skin-On

1 jar

Apricot Spread

2 unit

Chicken Broth Concentrate

Not included in your delivery

unit

Salt*

unit

Pepper*

unit

Oil*

2 tbsp

Butter*

(ContainsMilk/Lait)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2703 kJ
Calories646 kcal
Fat30 g
Saturated Fat0 g
Carbohydrate61 g
Sugar17 g
Dietary Fiber11 g
Protein37 g
Cholesterol0 mg
Sodium455 mg
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 450°F. Start prepping when your oven comes up to temperature!

Prep: Wash and dry all produce. Cut the potatoes into ¼-inch wedges. Strip 2 tbsp thyme leaves off the sprigs. Cut the lemon into wedges. Thinly slice the shallots.

2

Roast the carrots and potatoes: Toss the potatoes with a drizzle of oil and half the thyme leaves on one baking sheet. Toss the carrots with a drizzle of oil and half the paprika on another baking sheet. Season with salt. Bake both in the centre of the oven for 15 minutes.

3

Sear the chicken: Meanwhile, season the chicken breasts with salt and pepper. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chicken, skin-side down. Cook for 6-8 minutes until the skin is golden brown and crispy. Flip, then cook the other side for 3 minutes.

4

After the veggies have baked for 15 minutes, transfer the chicken, skin-side up, to the baking sheet with the carrots. Return to the oven and continue baking until the veggies are tender, and the chicken is cooked through, 8-10 more minutes. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

5

Make the glaze: Meanwhile, heat the same pan over medium heat. Add the shallot, apricot jam, remaining paprika and remaining thyme leaves. Cook, stirring often, until lightly caramelized, 2-3 minutes. Add 3/4 cup water, chicken broth concentrates and the butter. Stir, scraping up any browned bits from the bottom of the pan. Simmer for 3-4 minutes. Season with salt and pepper, and a squeeze of lemon juice (to taste).

6

Finish and serve: Serve the chicken (thinly slice, if desired) on a bed of potatoes and carrots, then drizzle with the apricot glaze. Serve with an extra squeeze of lemon juice. Enjoy!