Apricot-Glazed Chicken
with Thyme-Roasted Potatoes and Carrots
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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*
(Contains: Milk)
Nutrition Values
Cooking Steps
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.
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.
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.
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.)
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).
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!
