Sheet Pan Spicy Apricot-Glazed Chicken Thighs
with Roasted Potatoes and Garlicky Brussels Sprouts- Egg
- Sesame
- Crustaceans
- Wheat
- Tree nuts
- Mustard
- Soy
- Gluten
- Milk
- Sulphites
- Fish
- May contain traces of allergens
- Triticale
- Peanuts
Ingredients: Chicken thighs • Yellow potato • Brussels sprouts • Red onion • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Parsley • Chili flakes • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
270 g
Chicken Thighs
2 tbsp
Apricot Spread
(May be present: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
4 g
Chili Flakes
(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
300 g
Yellow Potato
227 g
Brussels Sprouts
1 unit(s)
Red Onion
7 g
Parsley
Not included in your delivery
1 tbsp
Butter*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 11-12 min.
- Meanwhile, halve Brussels sprouts (if larger, quarter them).
- Peel, then cut onion into 1/2-inch pieces.
- Roughly chop parsley.
- To a medium microwavable bowl add 1 tbsp (2 tbsp) butter. Microwave for 1 min, until melted. (TIP: If you don't have a microwave, melt in a small pot over medium!)
- To the melted butter, stir in 1/4 tsp (1/2 tsp) garlic salt and half the parsley.
- Add onions and Brussels sprouts, then toss to combine.
- Set aside.
- Pat chicken dry with paper towels, then season with remaining garlic salt and pepper.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. (NOTE: Chicken will finish cooking in the next step!)
- When potatoes have roasted for 11-12 min, flip, then spread Brussels sprouts and onions over potatoes. Place chicken over top.
- Return baking sheet to the middle of the oven and roast for 10-12 min, until veggies are golden and tender and chicken is cooked through.**
- Meanwhile, in a small bowl, combine apricot spread and 1/4 tsp (1/2 tsp) chili flakes. (TIP: Like things spicy? Add more chili flakes!)
- Once chicken is cooked through, spread apricot glaze over chicken.
- Divide chicken, potatoes and veggies between plates.
- Sprinkle remaining parsley over top.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
