Past Recipes
Pan-Roasted Chicken

Pan-Roasted Chicken with Dried Apricots, Currants, and Carrots

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Recipe Details


Inspired by one of Chef Suzanne’s favorite Mom-made dishes, this dinner brings together a harmony of sweet, tart, and salty flavors you won’t be able to resist. Orange marmalade-rubbed chicken is roasted with dried apricots, currants, orange, and carrots until glazed and tender. The result is a warm, nourishing meal that will win you many chef points.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

Ingredients & Equipment

What we send

  • white rice
    3/4 cup
    white rice
  • navel orange
    navel orange
  • carrots
    8 ounces
  • boneless chicken breasts
    boneless chicken breasts
  • light brown sugar
    1 tablespoon
    light brown sugar
  • currants
    1 1/2 tablespoon
  • white wine
    1/4 cup
    white wine
  • ground ginger
    1/4 teaspoon
    ground ginger
  • ground cumin
    1/2 teaspoon
    ground cumin

What You’ll Need

  • 6" small pot with lid
  • 10" medium ovenproof pan

Cooking Steps

  1. Cook Rice

    Cook Rice

    Preheat oven to 425°F. In a small pot over high heat, combine rice, 1¼ cups water, and a pinch salt. Bring to a boil, then stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes. Uncover, fluff with a fork, and set aside.
  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, halve orange. Rinse carrots and halve lengthwise. Cut crosswise into 1½-inch pieces. Halve apricots. Rinse chicken and pat dry with paper towel. In a small bowl, stir together brown sugar, currants, and apricots to make sugar-fruit mixture.
  3. Sear Chicken

    Sear Chicken

    Heat 1 tablespoon olive oil in a medium ovenproof pan over medium-high heat. Season chicken all over with ½ teaspoon kosher salt and pepper as desired. When oil is shimmering, add chicken skin-side down and sear without moving until light golden, about 5 minutes. Remove from pan and set aside.
  4. Season Chicken and Carrots

    Season Chicken and Carrots

    Add carrots to pan from chicken and toss to coat in juices. Sprinkle over spice mix. Season with ¼ teaspoon kosher salt and pepper as desired. Arrange in an even layer. Sprinkle sugar-fruit mixture on top. Add white wine and juice of 1 orange. Place chicken skin-side up on top of carrots. Spread orange marmalade evenly over chicken skin.
  5. Roast Chicken and Carrots

    Roast Chicken and Carrots

    Transfer pan with chicken and carrots to oven and roast until chicken is cooked through and no longer pink and carrots are tender, 12-15 minutes.
  6. Plate Chicken and Carrots

    Plate Chicken and Carrots

    Taste rice and add salt and pepper as needed. Serve alongside chicken and carrots, plus any juices from pan. Grab a fork and enjoy your plate of awesome.

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