Apple Cider-Glazed Chicken with Roasted Parsnip, Carrots & Baby Sweet Potatoes

Apple Cider-Glazed Chicken

with Roasted Parsnip, Carrots & Baby Sweet Potatoes

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Winter vegetables are perfect for roasting—and we’re roasting an assortment of them here, to serve along with our gourmet chicken. Baby sweet potatoes, red onion, carrots and parsnip (a delicious relative of the carrot) turn crispy, creamy and sweet in the oven. To prepare the chicken for its rich glaze of apple cider, whole grain mustard and demi-glace, we’re pan-searing the thighs in two batches. This not only ensures flavorful, even browning, but also leaves behind more tasty bits of chicken fond in the pan for the glaze.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Apple Cider-Glazed Chicken with Roasted Parsnip, Carrots & Baby Sweet Potatoes
Title
time-saving
tips & techniques
Chicken Demi-Glace
Carrots
Red Onion
Parsnip
Sweet Potato
Parsley
Butter
Whole Grain Mustard
Apple Cider
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Peel the parsnip and cut lengthwise into ¾-inch-thick strips. Peel the carrots and quarter lengthwise. Halve the sweet potatoes lengthwise. Peel the onion and cut into 1-inch-wide wedges; separate the layers. Pick the thyme and parsley leaves off the stems; discard the stems.

Roast the vegetables:
2 Roast the vegetables:

Place the parsnip, carrots, sweet potatoes, onion and half the thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, placing the sweet potatoes cut sides down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the chicken:
3 Cook the chicken:

While the vegetables roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in 2 batches, add the seasoned chicken; cook 3 to 5 minutes per side, or until browned and just cooked through. Add half the seasoned chicken and cook 3 to 5 minutes per side, or until browned and just cooked through; transfer to a plate, leaving the heat on. Add the remaining seasoned chicken and cook 3 to 5 minutes per side, or until browned and just cooked through.

Make the glaze & finish the chicken:
4 Make the glaze & finish the chicken:

Return the first batch of cooked chicken to the pan with the second batch. Add the demi-glace, apple cider, mustard and ¼ cup of water; season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the liquid is slightly reduced in volume and the chicken is thoroughly coated. Add the butter. Cook, stirring occasionally and spooning the glaze over the chicken, 1 to 2 minutes, or until well combined. Remove from heat and season with salt and pepper to taste.

Serve your dish:
5 Serve your dish:

Transfer the finished chicken and roasted vegetables to a serving dish; top with the glaze from the pan. Garnish with the parsley and remaining thyme. Enjoy!

Tips from Home Chefs

Get Plans

Apple Cider-Glazed Chicken

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Peel the parsnip and cut lengthwise into ¾-inch-thick strips. Peel the carrots and quarter lengthwise. Halve the sweet potatoes lengthwise. Peel the onion and cut into 1-inch-wide wedges; separate the layers. Pick the thyme and parsley leaves off the stems; discard the stems.

2 Roast the vegetables:

Place the parsnip, carrots, sweet potatoes, onion and half the thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, placing the sweet potatoes cut sides down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Cook the chicken:
3 Cook the chicken:

While the vegetables roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in 2 batches, add the seasoned chicken; cook 3 to 5 minutes per side, or until browned and just cooked through. Add half the seasoned chicken and cook 3 to 5 minutes per side, or until browned and just cooked through; transfer to a plate, leaving the heat on. Add the remaining seasoned chicken and cook 3 to 5 minutes per side, or until browned and just cooked through.

4 Make the glaze & finish the chicken:

Return the first batch of cooked chicken to the pan with the second batch. Add the demi-glace, apple cider, mustard and ¼ cup of water; season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the liquid is slightly reduced in volume and the chicken is thoroughly coated. Add the butter. Cook, stirring occasionally and spooning the glaze over the chicken, 1 to 2 minutes, or until well combined. Remove from heat and season with salt and pepper to taste.

Make the glaze & finish the chicken:
Serve your dish:
5 Serve your dish:

Transfer the finished chicken and roasted vegetables to a serving dish; top with the glaze from the pan. Garnish with the parsley and remaining thyme. Enjoy!

Browse Steps
1 of 5