Apricot Glazed Chicken
A simple and delicious weeknight meal featuring tender baked chicken coated in a sweet and tangy apricot glaze. The sauce caramelizes beautifully in the oven, creating a flavorful crust.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 604 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 6 pcschicken, mixed breasts and thighs
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 1 tspgarlic powder
glaze
- 1 cupapricot preserves
- 0.25 cupketchup
- 2 tbspapple cider vinegar
- 2 tbspolive oil
- 1 tsponion powder
- 1 tsppaprika
garnish
- 2 tbspparsley, freshly chopped(optional)
Equipment
medium bowl · whisk · oven · baking dish · basting brush
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and lightly grease a 9x13-inch (23x33 cm) baking dish.
About 5 min
- 2
Pat the chicken pieces dry with paper towels and arrange them in a single layer in the prepared dish.
About 2 min
Cook’s note: Drying the chicken helps the skin get crispier and allows the seasoning to adhere better.
- 3
Season the chicken pieces on all sides with salt, black pepper, and garlic powder.
About 1 min
- 4
In a medium bowl, whisk together the apricot preserves, ketchup, apple cider vinegar, olive oil, onion powder, and paprika until well combined.
About 2 min
Cook’s note: If your preserves are very thick, you can warm them in the microwave for 15-20 seconds to make them easier to whisk.
- 5
Pour the glaze evenly over the chicken, turning the pieces to ensure they are fully coated.
About 1 min
- 6
Bake in the preheated oven for 50 to 60 minutes, basting the chicken with the pan juices every 20 minutes.
About 1 hr
Cook’s note: Basting is key to building a thick, caramelized glaze and keeping the chicken moist.
- 7
Confirm the chicken is cooked through. An instant-read thermometer should register 74°C (165°F) in the thickest part of a breast, and 80°C (175°F) for thighs.
About 1 min
- 8
Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the juices to redistribute, resulting in more tender chicken.
- 9
Sprinkle with fresh parsley for garnish, if using, and serve.
Per serving
Nutrition
- Calories
- 603.6kcal
- Protein
- 37g
- Carbs
- 32.7g
- Fat
- 34.7g
- Fibre
- 0.9g
- Sugar
- 26.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a microwave or in an oven at 175°C (350°F) until warmed through.
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