How to Make Roasted Chicken Thighs Apricot

apricots

🥗Healthier: dried apricots

💰Cheaper: peaches

Dried apricots maintain sweetness while reducing moisture.

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Drumsticks are often less expensive and still flavorful.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Brown sugar provides sweetness at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Preheat the oven to 425°F.

Pat chicken thighs dry with paper towels and season with salt and black pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.

Add chicken thighs skin-side down and sear until golden brown, about 5-7 minutes.

Flip the chicken thighs and add chopped onion and garlic to the skillet; sauté until fragrant, about 2 minutes.

Add apricots, chicken broth, honey, mustard, thyme, and rosemary to the skillet; stir to combine.

Bring the mixture to a simmer, then transfer the skillet to the preheated oven.

Roast in the oven until the chicken is cooked through and reaches an internal temperature of 165°F, about 25-30 minutes.

Baste the chicken with the pan juices halfway through roasting.

Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

Serve the chicken thighs with the apricot sauce spooned over the top.

Cooking Techniques

Spice Level:

Allergens