Apricot-Glazed Chicken
with Thyme-Roasted Potatoes and Carrots
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 chili flakes on these carrots gives them an unexpected zing. If you’re not keen on spice, simply scale back the chili flakes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 piece
Carrots
24 ounce
Airline Chicken Breasts
1 teaspoon
Chili Flakes
2 tablespoon
Apricot Jam
1 unit
Lemon
24 ounce
Yukon Gold Potatoes
2 unit
Shallot
2 unit
Chicken Stock Concentrate
½ ounce
Thyme
Not included in your delivery
2 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Prep: Wash and dry all produce. Preheat the oven to 450 degrees. Cut the potatoes into 1⁄4-inch wedges. Peel and cut the carrots into 1⁄2 inch coins. Strip half the thyme leaves off the sprigs; set the remaining sprigs aside.
Roast the carrots and potatoes: Toss the potatoes and carrots on separate baking sheets, each with a large drizzle of olive oil and a pinch of salt and pepper. Toss the potatoes with the thyme leaves and the carrots with a pinch of chili flakes (feel free to leave them off for the kids). Place both sheets in the oven for 20-25 minutes, tossing halfway through cooking until golden brown.
Sear the chicken: Heat a large drizzle of olive oil in a large oven-proof pan over medium-high heat. Pat dry the chicken with a paper towel. Season the chicken breasts on all sides with salt and pepper. Add the chicken to the pan, skin-side down, and cook for 6-8 minutes, reducing the heat if necessary, until golden brown and crispy. Flip over and place the chicken onto the baking sheet with the carrots. Finish cooking in the oven for 7-10 minutes, or until the juices run clear when pierced with a knife. Set aside to rest for about 5 minutes.
Prep the remaining ingredients: While the chicken cooks, halve, peel, and thinly slice the shallots. Cut the lemon into wedges.
Make the glaze: Heat the same pan you used for the chicken over medium-high heat. Add the shallot and a small pinch of chili flakes (if desired) to the pan and cook, tossing for 2-3 minutes, until soft. Add 1 cup water and the chicken stock concentrates, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then add the thyme sprigs and 2 Tablespoons apricot jam; stir to thoroughly combine. Simmer until thickened to a glaze consistency, for about 3-4 minutes. Taste and season with salt, pepper, and the juice of two lemon wedges. TIP: If you want your glaze spicier, add more chili flakes!
Plate and serve: Serve the apricot-glazed chicken on a bed of thyme-roasted potatoes and carrots, then drizzle with the apricot glaze. Serve with a wedge of lemon and enjoy!
