Sheet Pan Apricot Chickenand Potatoes baked with fresh apricots or canned peaches and sweet potatoes.
Course Main Course
Cuisine American
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Calories 1101kcal
Author Tristin Rieken
Ingredients
3poundsbone-in skin-on chicken thighs about 8 thighs
2largesweet potatoesor red garnet yams
1mediumred onionsliced
1cupdried apricotssliced or peaches (1 can, drained)
½cupapricot jam
1clovegarlicminced
1tablespoonDijon mustard
½teaspoonblack pepper
½teaspoonsalt
2tablespoonsapple cider vinegar
5tablespoonsolive oil
1teaspoonfresh thyme leavesoptional
Instructions
Preheat oven to 450 degrees F. Place large, rimmed baking sheet in oven to preheat.
Combine apricot jam, garlic, Dijon mustard, salt and pepper and thyme if using.
½ cup apricot jam, 1 clove garlic, 1 tablespoon Dijon mustard, ½ teaspoon black pepper, ½ teaspoon salt, 1 teaspoon fresh thyme leaves
Peel, wedge and wash sweet potatoes. Season with 1 tablespoon of apricot jam mixture and a 2 tablespoons olive oil.
2 large sweet potatoes
Pat chicken dry with paper towels. Using only half the seasoning, cover the skin of each chicken thigh with apricot mixture, reserving the other half to use as the base for a homemade salad dressing.
3 pounds bone-in skin-on chicken thighs
Carefully remove preheated sheet pan from oven. Add seasoned potato wedges in a single layer and top with chicken thighs, skin side up.
Return pan to oven and bake, uncovered.
After 20 minutes move chicken to one side of sheet pan. Stir potatoes then mix in onions and sliced apricots.
1 medium red onion, 1 cup dried apricots
Continue roasting, uncovered, 10-15 minutes longer. Or until potatoes and apricots are caramelized and chicken is tender with a delicious crispy, sticky skin and internal temperature of 165 degrees F.
Meanwhile, prepare salad greens and make homemade Creamy Apricot Dressing. Whisk 2 tablespoons cider vinegar into the remaining apricot mixture then whisk or shake 2 tablespoons olive oil in until emulsified.
2 tablespoons apple cider vinegar, 5 tablespoons olive oil
Toss salad greens with dressing and serve with chicken potatoes and caramelized onion/apricot mixture.