Sheet Pan Apricot-Glazed Chicken
with Potatoes, Carrots and Sugar Snap Peas- Sulphites
- Mustard
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- May contain traces of allergens
- Egg
- Crustaceans
- Gluten
- Sulphites
- Fish
Cleaning up after dinner can sometimes be as tough as planning and cooking. This roasted chicken dinner brings flavour, simplicity and minimal dishes!
Ingredients
2 unit(s)
Chicken Breasts
300 g
Red Potato
2 unit(s)
Carrot
113 g
Sugar Snap Peas
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
2 tbsp
Apricot Spread
(May contain traces of: Milk, Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Crustaceans, Gluten, Sulphites, Fish)
½ tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Wheat, Egg, Crustaceans, Gluten, Sulphites, Fish)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Wheat, Egg, Crustaceans, Gluten, Sulphites, Fish)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then cut carrots into 1/2-inch half-moons.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes, carrots, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. (NOTE: Use one pan for 4 servings.)
- Pat chicken dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
- Add chicken to the same baking sheet as veggies. (NOTE: For 4 servings, use another parchment-lined baking sheet for chicken). Roast the the middle of the oven for 10-14 min, until chicken is opaque. (NOTE: For 4 servings, cook veggies in the bottom and chicken in the middle of the oven.)
- Meanwhile, trim snap peas. To a medium bowl, add snap peas and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- To a small bowl, add 1/2 tbsp (1 tbsp) whole-grain mustard, Dijon and apricot spread, then stir to combine.
- Once chicken is opaque, flip chicken and add snap peas to the sheet pan.
- Spread apricot mixture over chicken. Return to the oven. Cook for 10-14 min, until veggies are tender and chicken is cooked through.**
- Divide chicken and veggies between plates.
