Turn chicken thighs and fresh apricots (or canned peaches!) into an amazing meal in only 30 minutes!
Course Main Course
Keyword apricot, baked chicken, baked chicken, chicken thighs, red onions, sheet pan, sheet pan meal, sweet potatoes
Prep Time 5minutes
Cook Time 35minutes
Total Time 40minutes
Author Tristin Rieken
3-4poundsbone-in skin-on chicken thighs about 8 thighs
3mediumsweet potatoesor red garnet yams
1large red onionsliced
1poundfresh apricotssliced or peaches (½ can, drained)
2tablespoonsapple cider vinegar
1teaspoonfresh thyme leavesoptional
4cupskalesliced or torn
Preheat oven to 450 degrees F.
Place large, rimmed baking sheet in oven to preheat.
Combine apricot jam, garlic, Dijon mustard and salt and pepper.
Peel, wedge and wash sweet potatoes. Season with 1 tablespoon of apricot seasoning mixture and a 2 tablespoons olive oil.
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
as the base for a homemade salad dressing.
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.
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.
Toss salad greens with dressing and serve with chicken potatoes and caramelized onion/apricot mixture.