Sheet Pan Apricot-Glazed Chicken Thighs
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
Ingredients: Chicken thighs • Red potato • Sugar snap peas • Carrot • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Ingredients
270 g
Chicken Thighs
300 g
Red Potato
113 g
Sugar Snap Peas
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
2 tbsp
Apricot Spread
(May be present: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
½ tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
113 g
Carrot, coins
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To half 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 whole baking sheet for 4 servings.)
- Pat chicken dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
- Add chicken to the other side of the same prepared baking sheet as veggies. (NOTE: For 4 servings, use another parchment-lined baking sheet for chicken.) Roast in 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.) Chicken will finish cooking in the next step.
- Meanwhile, trim sugar snap peas.
- To a medium bowl, add sugar snap peas and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- To a small bowl, add half of the whole-grain mustard (use all for 4 servings), Dijon and apricot spread, then stir to combine.
- Once chicken is opaque, flip chicken and add sugar snap peas to the baking sheet with the other veggies.
- Spread apricot mixture over chicken. Return the baking sheet to the oven. Cook for 10-14 min, until veggies are tender and chicken is cooked through.**
- Divide chicken and veggies between plates.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
