Sheet Pan Apricot Chicken and Potatoes
Sheet Pan Apricot Chicken and Potatoes baked with fresh apricots or canned peaches and sweet potatoes.
Servings 4 servings
Calories 1101kcal
Ingredients
- 3 pounds bone-in skin-on chicken thighs about 8 thighs
- 2 large sweet potatoes or red garnet yams
- 1 medium red onion sliced
- 1 cup dried apricots sliced or peaches (1 can, drained)
- ½ cup apricot jam
- 1 clove garlic minced
- 1 tablespoon Dijon mustard
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons apple cider vinegar
- 5 tablespoons olive oil
- 1 teaspoon fresh thyme leaves optional
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.
Nutrition
Calories: 1101kcal | Carbohydrates: 78g | Protein: 52g | Fat: 66g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 33g | Trans Fat: 0.2g | Cholesterol: 283mg | Sodium: 665mg | Potassium: 1626mg | Fiber: 8g | Sugar: 39g | Vitamin A: 25604IU | Vitamin C: 10mg | Calcium: 112mg | Iron: 4mg
