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Classic-baked-apricot-chicken-with-a-sweet-and-tangy-glaze-served-on-a-dinner-plate-with-fresh-parsley-garnish

Classic Baked Apricot Chicken

Classic Baked Apricot Chicken is a simple yet flavorful dish featuring tender chicken baked in a sweet and tangy apricot glaze. Made with pantry-friendly ingredients, it develops a rich, caramelized coating in the oven while staying juicy and succulent inside. Perfect for busy weeknights or family dinners, this comforting recipe pairs beautifully with rice, potatoes, or roasted vegetables.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Apricot
Cuisine: American
Calories: 385
Ingredients Method

Ingredients
  

  • 4  bone-in, skin-on chicken thighs (or drumsticks)
  • 300 g apricot jam or preserves
  • 2 table spoons soy sauce
  • 1 table spoon apple cider vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Fresh thyme or parsley, to garnish (optional)

Method
 

  1. Preheat your oven to 200°C / 400°F. Line a baking dish with foil or lightly grease it with oil.
  2. Make the glaze. In a small bowl, whisk together the apricot jam, soy sauce, apple cider vinegar, minced garlic, Dijon mustard, and smoked paprika until smooth and combined.
  3. Season the chicken. Pat the chicken pieces completely dry with paper towels — this is key for getting a good sear and allowing the glaze to stick properly. Season generously all over with salt and pepper.
  4. Coat the chicken. Place the chicken in your prepared baking dish in a single layer, skin-side up. Spoon or brush about half the apricot glaze generously over each piece.
  5. Bake uncovered. Slide the dish into the oven and roast for 25 minutes. The high heat without a cover allows the glaze to set and caramelise on the skin — don't skip this step.
  6. Add more glaze. After 25 minutes, pull the dish out and spoon the remaining glaze over the chicken. Return to the oven for another 20–25 minutes, or until the internal temperature reads 75°C / 165°F and the glaze is deep amber and sticky.
  7. Rest and serve. Let the chicken rest for 5 minutes before serving. Scatter over fresh herbs if using, and serve with steamed rice or roasted vegetables.