Preheat oven to 425 degrees. Peel, halve, and thinly slice the carrots into half moons. Mince shallot. Quarter zucchini lengthwise, then thinly slice. Roughly chop apricot. Zest and halve lemon.

Heat 1/2 tablespoon oil in a large pan over medium-high heat. Season chicken on both sides with salt and pepper. Add the chicken, skin-side down, and cook 3-4 minutes, until deeply golden brown. Flip to cook 2-3 minutes on the other side. HINT: You’ll want to rotate the drumstick to brown on all sides! Set chicken aside—we’ll finish cooking it later!

In the same pan, heat another 1/2 tablespoon olive oil over medium heat. Add the carrot and zucchini and cook, tossing, 6-7 minutes, until golden brown and tender. Season with salt and pepper and set aside.

In the same pan, heat another 1/2 tablespoon olive oil. Add the shallot and cook, tossing, 2-3 minutes, until softened. Add the bulgur and apricot and stir to coat. Add 11/4 cups water and the stock concentrate to the pan. Bring to a boil, then stir in the carrots, zucchini, and lemon zest.

Return the chicken to the pan, skin-side up, and transfer pan to the oven for 7-10 minutes, until chicken is cooked through and bulgur is tender. While the chicken cooks, chop the parsley and cut the lemon into wedges.

Sprinkle skillet with parsley and serve with lemonwedges. Serve straight from the skillet and enjoy!