I love a dinner that is both impressive and party worthy while being approachable enough for a weeknight. This apricot chicken is a total crowd pleaser- it is my mothers recipe that has evolved over the years. I have put my own personal touch but it remains to be the nostalgic recipe from my childhood. Chicken thighs are dusted with ginger and bake in a sweet jammy glaze. Dried apricots and cherries are scattered around the pan- they plump and caramelize adding sweet bright bite. The meat is tender and juicy and the skin is addictive. I like to serve this with rice or potatoes and a big salad. It can be made ahead and reheated making it perfect for parties and potlucks.
Notes
I like to make this with bone in chicken thighs but you can also make it with two whole chickens cut into 8 pieces.
I rarely measure the dried fruit- I gave an estimate below but scatter as you desire. Look for unsweetened cherries and unsulphered apricots. Keep an eye on the fruit as it cooks- I like to tuck it under the chicken so it doesn’t burn.
Experiment with different jams! I love using local or small batch artisan jams. Apricot and orange marmalade both work beautifully. I like to use a low sugar jam.
I actually think this taste better when it is made a few hours ahead and then has time to rest. Reheat before serving.
Apricot Chicken
Description
Serves 6-8
Ingredients
5–6 pounds bone in skin on chicken thighs
salt and freshly ground pepper to taste
1 teaspoon ground ginger
1 1/2 cups apricot jam or orange marmalade (see below)
1/4 cup unsweetened apple juice
1.5 cup dried apricots
1/2 cup dried bing cherries
Instructions
- Preheat oven to 375.
- Place chicken pieces, skin side up, in a shallow roasting pan and season with salt, pepper and ginger powder. Spread about a cup of jam over the chicken and pour the apple juice into the pan. Bake for 20 minutes.
- Remove from the oven and add the remaining 1/2 cup jam, apricots and cherries. Tucking the fruit under the chicken so it doesn’t burn. Bake, basting the chicken frequently until the chicken is golden browned the skin caramelized. About 45-60 minutes.
- If reheating, remove form the oven and cover. Bake at 350 until hot.
Notes
I like to make this with bone in chicken thighs but you can also make it with two whole chickens cut into 8 pieces.
I rarely measure the dried fruit- I gave an estimate below but scatter as you desire. Look for unsweetened cherries and unsulphered apricots. Keep an eye on the fruit as it cooks- I like to tuck it under the chicken so it doesn’t burn.
Experiment with different jams! I love using local or small batch artisan jams. Apricot and orange marmalade both work beautifully. I like to use a low sugar jam.
I actually think this taste better when it is made a few hours ahead and then has time to rest. Reheat before serving.
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