This recipe came from HelloFresh meal delivery. We decided to use this service every four weeks. So after three weeks of slow cooked meals, the fourth week will provide us with some new recipes and flavors!
This was a big hit! Three meals at $35 each…$8.75 per person for four people.
Even though the directions said to use my oven, I opted for my toaster oven and stove top in a cast iron skillet…and it still came out EXCELLENT!
Wonder if I can make this into a slow cooked meal????
- variety of meals
- portion sizes are healthier
- only get ingredients you need, so you are not stuck with unwanted ingredients that you will never use.
- more prep than I am used to
- more money per person than I usually spend on a meal
- leftovers only for one person, unable to spread out meals for the week.
- Chicken Breasts 24 oz
- Carrots 24 oz
- Yukon Potatoes 24 oz
- Apricot Jam 2 T
Chili Flakes 1 tI did not use the chili flakes
- Thyme 1/2 oz
- Chicken Stock Concentrates 2
- Shallots 2
- Lemon 1
- Olive Oil not provided
- water not provided
- Prep: Wash and dry all produce. Preheat the oven to 450 degrees. Cut the potatoes into ¼-inch wedges. Peel and cut the carrots into ½ inch coins. Strip half the thyme leaves off the sprigs; set the remaining sprigs aside
- 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 and carrots with the thyme leaves. 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 ovenproof 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. I cut the chicken in half so I had four pieces-two with a bone and two without. 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 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.
- 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!
AJ: ate the chicken right off the bone! loved it that way. He ate most of the carrots and potatoes. TWO THUMBS UP!
Mommy:I I loved it! So tasty and really felt like I was sitting down to a meal at a restaurant.
Daddy: Ate everything off this plate!