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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
113 g
Échalote
680 g
Pomme de terre Yukon
7 g
Thym
1 pièce(s)
Citron
340 g
Carotte
1 cc
Paprika hongrois
680 g
Poitrines de poulet, avec la peau
1 pot(s)
Confiture d'abricots
2 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Poivre*
pièce(s)
Huile*
2 cs
Beurre*
(Contient: Lait)
Instructions
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!
