Roasted Apricot Chicken

*This Roasted Apricot Chicken is a simple and delicious one-pan meal. Hearty chicken thighs are baked in the oven with an incredible sweet and savory apricot glaze.*

I moved into a new apartment this past summer, and although it’s only about a mile from my previous place, the change of neighborhood feels distinct. Not only is it much closer to work, but it’s also in the perfect spot – right between many of San Francisco’s most fun, bustling, interesting areas. It makes it so easy to walk to a bunch of different corners of the city – from the Embarcadero to North Beach to Fisherman’s Wharf and even the Golden Gate Bridge. And I’m within spitting distance of many of my favorite restaurants, parks, and shops.

It’s also been really fun to explore this new neighborhood, and get to know all that it has to offer. My apartment is just a block off a main commercial street, which is just packed with stores and restaurants. I’ve already become a regular at the nearby bakery (of course), I love to pop in and browse at the bookshop, and my boyfriend and I have discovered our go-to ice cream parlor – the cutest little old-fashioned spot with the best chocolate peanut butter ice cream you could imagine. Even within the big, bustling city, it’s so nice to become familiar with this sweet little community!

When I’m not out walking about the neighborhood, I’ve also loved to cook cozy, easy dinners at my new apartment. The bright, comfy, homey kitchen is the perfect place to hang out, crack open a bottle of wine, and get cooking! This roasted apricot chicken is one of my newest favorite simple and delicious dinners. I top hearty chicken thighs with a simple mixture of apricot jam, olive oil, and some herbs. The jam caramelizes in the oven, creating a delicious sweet and savory glaze. I cook carrots and red onions in the same dish for an easy one-pan meal, but you could certainly substitute another favorite vegetable, instead.

Roasted Apricot Chicken

Servings: 4
Difficulty: Easy
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This Roasted Apricot Chicken is a simple and delicious one-pan meal. Hearty chicken thighs are baked in the oven with an incredible sweet and savory glaze.

Herbes de Provence is a dried herb mixture usually containing thyme, oregano, rosemary, and other herbs. If you can’t find it, feel free to simply use thyme or oregano (or a mix of the two) instead.

Ingredients

2 large carrots
1 red onion
2 tablespoons olive oil, divided
2 teaspoons sea salt, divided
2 teaspoons freshly ground black pepper, divided
4 chicken thighs, bone in, skin on
½ cup apricot jam
1 teaspoon herbes de Provence

Directions

Preheat oven to 400°.
Wash and dry carrots.
Slice carrots into ½-inch thick rounds.
Peel onion, then quarter it. Slice each quarter into chunks, then separate the layers.
Place carrot rounds and onion in a glass baking dish.
Drizzle with one tablespoon olive oil, one teaspoon salt, and one teaspoon pepper. Toss to coat vegetables.
Evenly space the chicken thighs over the vegetables.
In a small bowl, whisk together apricot jam, herbes de Provence, and remaining one tablespoon olive oil, one teaspoon salt, and one teaspoon pepper.
Spoon about half of the apricot mixture over the chicken thighs, distributing evenly.
Bake for thirty minutes.
Remove pan from the oven and spoon the remaining apricot mixture over the chicken, distributing evenly.
Bake for another ten to fifteen minutes, until chicken skin is crispy and the juices run clear when you cut into a thigh.

The Millennial Cook