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.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

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.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

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.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

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.

See Plans

Nutrition

PER SERVING
Calories

600 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!