Apricot-Glazed Chicken

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!