Easy Apricot Chicken

This Easy Apricot Chicken is ready in just 40 minutes and uses just a handful of pantry-friendly ingredients plus one sheet pan. Featuring juicy chicken thighs, a sticky sweet-savory apricot-thyme glaze and tender wedges of red onion. Gluten-free, dairy-free, egg-free.

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 20

Servings servings

Calories 324kcal

Author Tessa

Ingredients

1 ½ pounds boneless, skinless chicken thighs
½ cup apricot preserves
2 tablespoons Dijon mustard
1 tablespoon olive oil plus extra for drizzling
3 cloves garlic minced
1 teaspoon fresh thyme leaves or ½ teaspoon dried
1 teaspoon salt
1 medium red onion cut into wedges

US Customary - Metric

Instructions

Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
In a large bowl, whisk together the apricot preserves, Dijon mustard, olive oil, garlic, thyme, and salt. Add the chicken thighs and toss until evenly coated.
Arrange the chicken on the prepared sheet pan. With a pastry brush, divide and brush on any leftover glaze from the bowl onto chicken. Scatter the red onion wedges around the chicken. Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F.

Notes

Storage: Allow leftovers to cool then transfer to an airtight container. Store in the fridge for up to 3 days or freeze for up to 3 months. If frozen, thaw overnight in the fridge before reheating.

Reheating: Reheat in a 350F oven, loosely covered with foil, for 10-15 minutes until warmed through. Alternatively, microwave in a covered bowl until piping hot.

Nutrition