Apricot Glazed Chicken

Apricot Glazed Chicken

Bone-in chicken thighs roasted under a tangy, fruit-forward apricot glaze.

Total 50 min Makes 4 servings Calories 410/serving

Dietary

Wheat free, Dairy free, Nut free, Halal, Kosher

Chicken thighs are seared for crisp skin, then roasted and brushed with a sweet-tart glaze built from apricot preserves, Dijon mustard, and a splash of vinegar. The glaze caramelizes slightly in the oven, giving the chicken a glossy, sticky finish. It's an easy weeknight dinner that pairs well with rice or roasted vegetables.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup apricot preserves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon fresh thyme leaves

Method

  1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

  2. Preheat the oven to 400°F (200°C).

  3. Heat olive oil in a 9-inch oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 5 to 6 minutes, until golden and crisp.

  4. Flip the chicken thighs and sear the second side for 3 minutes, then remove the skillet from the heat.

  5. In a small bowl, whisk together the apricot preserves, Dijon mustard, apple cider vinegar, garlic, and smoked paprika until smooth.

  6. Brush half of the apricot glaze over the chicken thighs, coating the skin evenly.

  7. Transfer the skillet to the oven and roast for 20 minutes.

  8. Remove the skillet from the oven, brush the chicken with the remaining glaze, and roast 5 more minutes, until the internal temperature reaches 165°F (74°C) and the glaze is glossy and slightly caramelized.

  9. Let the chicken rest for 5 minutes, then sprinkle with fresh thyme leaves before serving.

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    Apricot Glazed Chicken

    Chicken thighs are seared for crisp skin, then roasted and brushed with a sweet-tart glaze built from apricot preserves, Dijon mustard, and a splash of vinegar. The glaze caramelizes slightly in the oven, giving the chicken a glossy, sticky finish. It's an easy weeknight dinner that pairs well with rice or roasted vegetables.

    50 min 4 servings 410 cal

    Ingredients

    • 4 bone-in, skin-on chicken thighs
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon olive oil
    • 1/2 cup apricot preserves
    • 1 tablespoon Dijon mustard
    • 1 tablespoon apple cider vinegar
    • 2 cloves garlic, minced
    • 1/2 teaspoon smoked paprika
    • 1 tablespoon fresh thyme leaves

    Method

    1. 1

      Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

    2. 2

      Preheat the oven to 400°F (200°C).

    3. 3

      Heat olive oil in a 9-inch oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 5 to 6 minutes, until golden and crisp.

    4. 4

      Flip the chicken thighs and sear the second side for 3 minutes, then remove the skillet from the heat.

    5. 5

      In a small bowl, whisk together the apricot preserves, Dijon mustard, apple cider vinegar, garlic, and smoked paprika until smooth.

    6. 6

      Brush half of the apricot glaze over the chicken thighs, coating the skin evenly.

    7. 7

      Transfer the skillet to the oven and roast for 20 minutes.

    8. 8

      Remove the skillet from the oven, brush the chicken with the remaining glaze, and roast 5 more minutes, until the internal temperature reaches 165°F (74°C) and the glaze is glossy and slightly caramelized.

    9. 9

      Let the chicken rest for 5 minutes, then sprinkle with fresh thyme leaves before serving.