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
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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 Cooking
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
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

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