Apricot Glazed Chicken with Lemon Roasted Carrots and Couscous

This apricot glazed chicken is a restaurant-worthy dinner that comes together with minimal effort. The secret is a quick pan sauce made from apricot jam, shallot and lemon juice, which picks up all the savory browned bits from the chicken for incredible depth of flavor.

Paired with simply roasted carrots tossed with fresh lemon zest and fluffy couscous swirled with garlic herb butter, this meal is balanced, vibrant and sure to become a family favorite.

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Ingredients

4 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and top positions. Wash and dry all produce. Trim and peel carrots, then cut into 2-inch pieces. Halve, peel and thinly slice the shallot; mince a few slices to get 3 tablespoons. Zest the lemon to get ½ tablespoon zest, then quarter the lemon.
2. Toss carrots on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
3. Meanwhile, melt 1 tablespoon butter in a small pot over medium-high heat. Add the minced shallot and cook until softened, about 1 minute. Add ¾ cup water, half the stock concentrate and a pinch of salt; bring to a boil. Stir in couscous, cover and turn off heat. Let sit until ready to serve.
4. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of vegetable oil in a large oven-safe pan over high heat. Add chicken and cook until browned, 2-4 minutes per side. Transfer chicken to a second baking sheet. Roast on the middle rack until cooked through, 5-10 minutes. Let rest at least 3 minutes before slicing.
5. Wipe out the pan used for chicken. Heat 1 tablespoon butter and a drizzle of olive oil over medium-high heat. Add the sliced shallot and cook, stirring, until softened, 2-3 minutes. Stir in apricot jam, ¼ cup water and remaining stock concentrate; cook until thickened, 1-2 minutes. Squeeze in juice from half the lemon. Turn off heat; stir in half the garlic herb butter and any resting juices from the chicken. Season with salt and pepper.
6. Fluff couscous with a fork; stir in remaining garlic herb butter until melted. Season with salt and pepper. Toss roasted carrots with lemon zest and a squeeze of lemon juice to taste. Divide couscous, carrots and chicken among plates. Spoon the apricot pan sauce over the chicken.

Recipe Tips

FAQ

Can I use bone-in chicken thighs instead of breasts?

Yes, but adjust cooking time. Bone-in thighs may need 10-15 minutes more in the oven. Ensure internal temperature reaches 165°F.

What can I substitute for apricot jam?

Peach jam, orange marmalade or even a mix of honey and a splash of vinegar can work as a substitute.

Can I make this recipe gluten-free?

Yes, use gluten-free couscous (or quinoa) and ensure the stock concentrate is gluten-free. The rest of the ingredients are naturally gluten-free.