Fresh Apricot Shallot Sheet Pan Chicken Dinner

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Fresh Apricot Shallot Sheet Pan Chicken Dinner

May 27, 2020
CA Grown Mom

Susan Phillips

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Fresh Apricot Shallot Sheet Pan Chicken Dinner

I grew up with my mom baking an Apricot Chicken recipe for dinner.  Not only was it yummy, but the smell that wafted through the house was always so comforting.  I wanted a spin of that recipe and created this Apricot Chicken Sheet Pan Dinner!  I used fresh, in-season apricots, a sprinkling of fresh herbs, and tucked in a few aromatics, onions and garlic.  

The result is a recipe that is so simple and delicious, it will fast become your new weeknight favorite!  

Chicken sheet pan dinners are really a simple process that combines all the ingredients, arranging them on a rimmed baking sheet, and baking them together until golden and crispy.  

 

Simple prep and easy cleanup!

What could be better?

 

We start with fresh apricots, ripe and halved.

For the sauce, use 3 whole apricots, halved and pit removed.  Next combine the olive oil, dijon mustard, honey and garlic powder in a blender and puree.

 

Coat the bottom of a rimmed baking sheet with olive oil and place the chicken thighs, skin side up on the pan.

 

Generously cover each piece of chicken with the apricot sauce.

 

Add the peeled and quartered shallots and garlic cloves to the pan and drizzle olive oil over the aromatics.  Bake in the oven at 425° for 20 minutes.

While the chicken is baking, prepare the apricots.  Drizzle them with olive oil and toss to coat.  

 

Remove the chicken from the oven and arrange the apricots and fresh herbs in the pan. Return the pan to the oven and bake for an additional 25-30 minutes or until chicken is cooked through.

 

Allow the sheet pan chicken to rest for a few minutes before serving.  

 

This dish goes perfect with roasted potatoes, steamed rice, or if you want to get real comfort-foody, mashed potatoes  

 

Take advantage of the fresh apricots in season right now and make you some!

 

 

Chicken Sheet Pan Dinner

Apricot Shallot Sheet Pan Chicken

Prep Time 10 mins
Cook Time 50 mins
Servings 8

Ingredients
  

  • 10-12 fresh apricots, divided
  • 1 Tbsp honey
  • 1 tsp dijon mustard
  • 1/4 cup olive oil
  • 1/2 tsp garlic powder
  • 8 bone-in, skin-on chicken thighs
  • 6-8 whole shallots, peeled and quartered
  • 4-6 whole bulbs of galic, tops cut off to expose cloves
  • 6-7 sprigs fresh rosemary
  • 6-7 springs fresh thyme

Instructions
 

  • Halve 3 apricots and remove the pits. Place them and the honey, mustard, olive oil and garlic powder into a blender and puree until smooth.
  • Preheat the oven to 425. Coat the baking sheet with olive oil and place the chicken on and pour the apricot sauce over each piece. Place the shallots and garlic around the chicken pieces and drizzle with additional olive oil. Bake for 20 minutes.
  • While the chicken is baking, halve the other apricots and drizzle them with olive oil, tossing to coat.
  • After 20 minutes, remove the chicken and add the apricots and chopped fresh herbs (reserving some for after baking) and return the pan to the oven for an additional 25-30 minutes or until golden brown and the chicken is cooked through.
  • Remove from the oven and allow to rest for a few minutes. Sprinkle with the remaining fresh herbs and serve.

 

 

If you are looking for more Chicken recipes, check these out!

Chicken Calibella 

 

Tailgate Chicken 

 

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