Apricot-Glazed Chicken
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Apricot-Glazed Chicken

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.

Total Time30 minutes
Prep Time


/ serving 4 people

4 piece


24 ounce

Airline Chicken Breasts

1 teaspoon

Chili Flakes

2 tablespoon

Apricot Jam

1 unit


24 ounce

Yukon Gold Potatoes

2 unit


2 unit

Chicken Stock Concentrate

½ ounce


Not included in your delivery

2 tablespoon

Olive Oil






Nutrition Values

/ per serving
Calories543 kcal
Energy (kJ)2272 kJ
Fat16 g
Saturated Fat3 g
Carbohydrate61 g
Sugar17 g
Dietary Fiber11 g
Protein41 g
Sodium391 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet


Prep ingredients

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 vegetables

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.

Cook the chicken

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

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!