Apricot & Shallot Sheet Pan Chicken
This Apricot & Shallot Sheet Pan Chicken recipe is simple, delicious, and cooks up in less than an hour with minimal hands-on time! This meal showcases fresh, in-season apricots, a sprinkling of fresh herbs, onions, and garlic.
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 garlic 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 F (220 C). 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.
Notes
Serve with a glass of California white wine!
Nutrition
Calories: 387kcalCarbohydrates: 3gProtein: 24gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 142mgSodium: 119mgPotassium: 310mgFiber: 0.2gSugar: 2gVitamin A: 151IUVitamin C: 1mgCalcium: 17mgIron: 1mg
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