Honey Apricot Chicken

2 comments

Last Updated on February 27, 2024

Honey Apricot Chicken is a sweet & tangy dish that’s full of flavor. Serve it over my orange zested rice for a delicious weeknight dinner.

Honey Apricot Chicken

Last week, I teased this honey apricot chicken on Instagram and couldn’t wait to get it up on the blog.

The chicken and veggies are cooked in a sweet and tangy apricot marinade made from apricot preserves, honey, balsamic vinegar and dijon mustard. It’s a simple dish to make with so much depth of flavor!

I prepared this using bone-in chicken thighs and drumsticks, and added in some carrots and shallots as a side. I loved it over my carrot & orange zested rice for a flavor-packed dinner.

honey apricot chicken

The sauce thickens up and caramelizes in the oven, creating the perfect glaze for the chicken and veggies.

I used my favorite braiser pan for this dish that I’m absolutely obsessed with. I pretty much use it for all of my meat and chicken recipes because it’s the perfect pan to serve out of straight from of the oven.

Ingredients In Honey Apricot Chicken Thighs

  • Bone-in chicken thighs/legs: You can use anywhere from 4-6 bone-in chicken pieces for this recipe
  • Carrots & shallots: I love the added sweetness these veggies add to this dish
  • Olive oil
  • Spices– salt, pepper, cumin and cinnamon
  • Dried apricots: they add a sweet flavor to enjoy with the chicken
  • Apricot marinade: a homemade sauce made from apricot preserves, honey, balsamic vinegar, dijon mustard, boiling water and salt & pepper
honey apricot chicken

I love a recipe that’s made all in one pan, and takes only 10-15 minutes of prep time!

  1. Layer the veggies, chicken and apricots in your baking dish
  2. Season with salt, pepper, cumin and cinnamon and drizzle with olive oil
  3. Combine the apricot honey marinade ingredients together in a bowl and pour over the dish
  4. Cook the dish covered for 45 minutes on 375 F, and uncovered for 25-30 minutes on 400 F

If you’re looking for more flavorful chicken recipes, don’t forget to check out some of my other favorites like my Lemon Herb Chicken & Potatoes and Sheet-pan Honey Sriracha Chicken.

This one-pan recipe is seriously bursting with flavor. It’s a delicious weeknight dinner recipe to serve to your family or friends. I can’t wait for you to try it!

Serve with these sides to make it a meal:

Orange Zested Rice

Honey Mustard Cauliflower and Chickpeas

Spicy Harissa Roasted Potatoes

Honey Apricot Chicken

5 from 1 vote
Course: Uncategorized
Servings

4-6

servings
Prep time

10

minutes
Cooking time

1

hour 

15

minutes
Total time

1

hour 

25

minutes

Ingredients

  • 4 4 -6 bone-in chicken pieces, I used thighs and drumsticks

  • 10 10 dried apricots

  • 5 5 carrots, peeled and chopped to 2″ pieces

  • 3 3 shallots, sliced in half

  • 1/2 tsp 1/2 cumin

  • 1/4 tsp 1/4 cinnamon

  • Salt & pepper

  • Olive oil

  • Apricot Honey Marinade
  • 1/3 cup 1/3 apricot preserves

  • 3/4 cups 3/4 boiling water

  • 2 tbsp 2 honey

  • 2 tbsp 2 balsamic vinegar

  • 2 tbsp 2 dijon mustard

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 black pepper

  • Serve with
  • Orange Zested Rice

Directions

  • Preheat the oven to 375 F
  • Layer the chopped carrots, sliced shallots, apricots and chicken in your baking dish. Generously drizzle with olive oil and season with salt, pepper, cumin and cinnamon.
  • In a small bowl, combine the apricot marinade ingredients together. Whisk well to break up any clumps from the apricot jam.
  • Pour the marinade over the chicken and veggies. Cover your dish and bake for 45 minutes. Remove from the oven and spoon some of the sauce over the chicken.
  • Raise the oven temperature to 425 F and finish cooking uncovered for another 25-30 minutes. Serve over rice with extra sauce spooned on top.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

2 Comments

  1. Do you think a chicken breast would work in it ? I have one friend who will only eat skinless boneless breast meat. I was thinking of trying the recipe for a dinner party with a bunch of chicken thighs for everyone else and one breast for her.

    • Yes I think that can definitely work! To avoid drying out the chicken, you can add it into the pan during the second half of baking since 25-30 minutes should be more than enough time for it to cook through. Another option is to add it from the start covered, and then add it back in uncovered only for the last 10-15 minutes.

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