Rosh Hashanah Apricot Chicken Recipe
Ingredients
For The Chicken Marinade:
- 4 bone-in skin-on chicken thighs
- 1/4 cup honey
- 1/4 cup apricot preserves
- 2 tablespoons Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
For Roasting:
- 1 pound baby potatoes halved
- 1 red onion cut into wedges
- 1 cup baby carrots
- Fresh rosemary sprigs for garnish
Instructions
Marinating The Chicken
- In a bowl, combine honey, apricot preserves, Dijon mustard, minced garlic, fresh thyme leaves, salt, and pepper.
- Place the chicken thighs in a resealable plastic bag and pour the marinade over them.
- Seal the bag and massage the marinade into the chicken, ensuring it’s evenly coated.
- Refrigerate for at least 2 hours or overnight for best results.
Step 1: Preheat The Oven
- Preheat your oven to 375°F (190°C).
Step 2: Assemble The Roasting Pan
- In a large roasting pan, arrange the halved baby potatoes, red onion wedges, and baby carrots.
Step 3: Roast The Chicken
- Remove the marinated chicken from the refrigerator and place it on top of the vegetables in the roasting pan.
- Drizzle any remaining marinade over the chicken and vegetables.
- Add fresh rosemary sprigs for a fragrant touch.
- Roast in the preheated oven for 35-40 minutes or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (74°C).
Step 4: Serve And Enjoy
- Once the Apricot Chicken is beautifully roasted, remove it from the oven.
- Serve the chicken alongside the roasted vegetables, drizzling any pan juices over the top for extra flavor.