Spicy Apricot Glazed Sheet Pan Chicken
with Garlic Butter Tossed Veggies
Everyone loves a sheet pan meal. This easy take combines juicy chicken, roasted potatoes and buttery veggies with a moreish apricot-chili glaze.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
2 cs
Confiture d'abricots
(Peut contenir Oeuf, Sésame, Crustacés, Blé, Noix, Moutarde, Soya, Gluten, Lait, Sulfites, Poisson)
1 cc
Flocons de piment
(Peut contenir Sulfites, Noix, Moutarde, Soya, Lait, Sésame, Triticale, Blé, Arachides)
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
300 g
Pomme de terre à chair jaune
227 g
Choux de Bruxelles
1 pièce(s)
Oignon rouge
7 g
Persil
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
1.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Remove any brown spots and cut into 1/2-inch cubes.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Halve Brussels sprouts (if larger, quarter them).
- Peel, then cut half the onion into 1/2-inch pieces. (Use whole onion for 4 portions.)
- Roughly chop parsley.
- To a medium microwavable bowl add 1 tbsp (2 tbsp) butter. Cook in the microwave, until melted, 1 min. (TIP: If you don't have a microwave, heat in a small pot over medium heat!)
- Stir in 1/4 tsp (1/2 tsp) garlic salt and half the parsley.
- Add onions and Brussels sprouts, then toss to combine.
- Set aside.
- Pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- When potatoes are flipped, spread veggies over potatoes, then top with chicken.
- Return to the oven and roast for 10-12 min, until cooked through.**
- To a small bowl, add apricot preserve and 1/4 tsp chili flakes, then stir to combine.
- Once chicken is cooked through, spread apricot glaze over chicken.
- Divide chicken, potatoes and veggies between plates.
- Sprinkle remaining parsley over top.