Apricot Glazed Chicken with Thyme Roasted Potatoes and Carrots

This apricot glazed chicken recipe brings together crispy seared chicken and a sweet-and-spicy apricot glaze for a dinner that’s both comforting and exciting. The glaze is made with apricot jam, a touch of chili flakes and fresh thyme, creating a perfect balance of flavors.

Alongside the chicken, we roast Yukon Gold potatoes and carrots with thyme and a pinch of chili flakes. If you prefer less heat, simply reduce the chili flakes. This complete meal is ready in about 30 minutes and is naturally gluten-free.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Apricot JamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ¼-inch wedges. Peel and slice carrot into ½-inch coins. Strip leaves from half the thyme sprigs; set remaining sprigs aside.
2. On a baking sheet, toss potatoes with a drizzle of olive oil, the thyme leaves, salt and pepper. On a separate baking sheet, toss carrots with olive oil, chili flakes (to taste), salt and pepper. Roast both for 20-25 minutes, tossing halfway, until golden brown.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with paper towels; season all over with salt and pepper. Cook for 6-8 minutes per side until golden and crispy. Transfer chicken to the baking sheet with carrots and roast for 7-10 minutes, until juices run clear. Let rest 5 minutes.
4. Meanwhile, halve, peel and thinly slice the shallot. Cut lemon into wedges.
5. Return the pan to medium-high heat. Add shallot and a pinch of chili flakes (if desired). Cook 2-3 minutes until softened. Add 1 cup water and chicken stock concentrate, scraping up browned bits. Bring to a simmer, then stir in the reserved thyme sprigs and 2 tablespoons apricot jam. Simmer until thickened to a glaze, about 3-4 minutes. Remove from heat; stir in juice from 2 lemon wedges. Season with salt and pepper.
6. Serve the apricot-glazed chicken over the thyme-roasted potatoes and carrots. Drizzle with the apricot glaze and garnish with a lemon wedge.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead of breasts?

Yes, boneless thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check your chicken stock concentrate to be sure.

Can I make the glaze ahead of time?

Absolutely. Prepare the glaze and refrigerate for up to 2 days. Reheat gently before serving.