Crispy Skillet Chicken

Heat ½ tablespoon oil in a large pan over medium-high heat. Season chicken on both sides with salt and pepper. Add the chicken, skin-side down, and cook 3-4 minutes, until deeply golden brown. Flip to cook 2-3 minutes on the other side. HINT: You’ll want to rotate the drumstick to brown on all sides! Set chicken aside—we’ll finish cooking it later!

In the same pan, heat another ½ tablespoon olive oil over medium heat. Add the carrot and zucchini and cook, tossing, 6-7 minutes, until golden brown and tender. Season with salt and pepper and set aside.

In the same pan, heat another ½ tablespoon olive oil. Add the shallot and cook, tossing, 2-3 minutes, until softened. Add the bulgur and apricot and stir to coat. Add 11/4 cups water and the stock concentrate to the pan. Bring to a boil, then stir in the carrots, zucchini, and lemon zest.

Return the chicken to the pan, skin-side up, and transfer pan to the oven for 7-10 minutes, until chicken is cooked through and bulgur is tender. While the chicken cooks, chop the parsley and cut the lemon into wedges.