Spicy Apricot Glazed Sheet Pan Chicken
with Garlic Butter Tossed Veggies
Everyone loves a sheet pan meal. This easy take combines juicy chicken, roasted potatoes and buttery veggies with a moreish apricot-chili glaze.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
2 tbsp
Apricot Spread
(May contain Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
1 tsp
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
1 tsp
Garlic Salt
(May contain 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*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots and cut into 1/2-inch cubes.
- 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 22-25 min, flipping halfway through, until tender and golden.
- Halve Brussels sprouts (if larger, quarter them).
- Peel, then cut half the onion into 1/2-inch pieces. (Use whole onion for 4 portions.)
- Roughly chop parsley.
- To a medium microwavable bowl add 1 tbsp (2 tbsp) butter. Cook in the microwave, until melted, 1 min. (TIP: If you don't have a microwave, heat in a small pot over medium heat!)
- 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. 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 1-2 min per side, until golden.
- When potatoes are flipped, spread veggies over potatoes, then top with chicken.
- Return to the oven and roast for 10-12 min, until cooked through.**
- To a small bowl, add apricot preserve and 1/4 tsp chili flakes, then stir to combine.
- Once chicken is cooked through, spread apricot glaze over chicken.
- Divide chicken, potatoes and veggies between plates.
- Sprinkle remaining parsley over top.