Apricot-Glazed Chicken
with Thyme-Roasted Potatoes and Carrots- Lait
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.
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!
