Crispy Skillet Chicken

Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Season the chicken on both sides with salt and pepper. Add to the pan, skin side down, and cook 3-4 minutes, until deeply golden brown. Flip to cook 2-3 minutes on the other side. Set the chicken aside—we’ll finish cooking it later.

In the same pan, heat another drizzle of 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.

Start the paella: In the same pan, heat another drizzle of olive oil. Add the shallot and cook, tossing, 2-3 minutes, until softened. Add the bulgur and apricot and stir to coat. Add 1¼ cups water and the stock concentrate to the pan. Bring to a boil, then stir in the carrots, zucchini, and lemon zest. TIP: If you don’t have an ovenproof pan, transfer to a baking dish at this point.

Transfer: Add the chicken back to the pan, skin-side up, and transfer to the oven for 7-10 minutes. While it cooks, chop the parsley and cut the lemon into wedges.