Crispy Skillet Chicken
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Crispy Skillet Chicken

Crispy Skillet Chicken

with Bulgur Paella, Carrots, and Apricots

There’s a lot to love about this one-pot skillet dinner, but crispy bone-in chicken might top the list. Cooked in the style of paella, this bulgur side dish has sweet apricot, zucchini, and carrot folded in for a variety of textures. A sprinkling of parsley and a squeeze of lemon finishes the dish with a touch of brightness.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


/ serving 2 people

1 unit

Half Chicken

½ cup

Bulgur Wheat

(Contains Wheat)

8 ounce


1 unit


8 g


1 unit



Veggie Stock Concentrate

1.5 ounce

Dried Apricots

1 unit


Not included in your delivery

1.5 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories875 kcal
Energy (kJ)3661 kJ
Fat46 g
Saturated Fat0 g
Carbohydrate72 g
Sugar0 g
Dietary Fiber10 g
Protein48 g
Sodium484 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.


Large Pan


prep the ingredients

Preheat oven to 425 degrees. Peel, halve, and thinly slice the carrots into half moons. Mince shallot. Quarter zucchini lengthwise, then thinly slice. Roughly chop apricot. Zest and halve lemon.

cook the 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!

cook the vegetables

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.

add the bulgur

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.


Sprinkle skillet with parsley and serve with lemonwedges. Serve straight from the skillet and enjoy!