Ingredients
Apricot chicken
- 8 bone-in skin-on chicken thighs about 3 pounds total
- 3/4 cup apricot preserves
- 2 tablespoons Dijon mustard
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- 3 cloves garlic finely grated
- 1 teaspoon fresh ginger finely grated
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 pound carrots peeled and cut into 2-inch pieces
- 1 large red onion cut into 1-inch wedges
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley chopped, for serving
Equipment
- 1 large rimmed sheet pan
- 1 small mixing bowl
- 1 Instant-read thermometer
Instructions
Method
- Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment for easier cleanup.
- Stir the apricot preserves, Dijon mustard, soy sauce, apple cider vinegar, garlic, ginger, and smoked paprika together until smooth. Reserve 1/3 cup in a clean bowl for finishing.
- Toss the carrots and red onion with the olive oil, salt, and pepper on the sheet pan. Roast for 12 minutes.
- Pat the chicken dry and nestle it skin-side up among the vegetables. Brush generously with the glaze that has not been reserved. Roast for 25 minutes.
- Brush the chicken with half of the clean reserved glaze. Roast for 10 to 15 minutes more, until deeply browned and the thickest part reaches 165°F (74°C). Brush with the remaining clean glaze, rest for 5 minutes, and sprinkle with parsley.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 515kcalCarbohydrates: 36gProtein: 38gFat: 24gSaturated Fat: 6gCholesterol: 180mgSodium: 770mgPotassium: 850mgFiber: 4gSugar: 25g
Video
Notes
Use a naturally tart apricot preserve if possible; very sweet jam may need another teaspoon of vinegar. Keep the reserved finishing glaze completely separate from the raw chicken. Boneless thighs cook faster, so begin checking after 25 minutes. Refrigerate leftovers within 2 hours and use within 3 days. Nutrition is an estimate.
