epicurious4.0
Sheet-Pan Sticky Apricot Chicken
Grab a jar of apricot jam to make these glossy sheet-pan chicken legs for dinner tonight. This sticky chicken recipe is a guaranteed hit with the whole family.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 15 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●baking sheet
- ●baking dish
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 400°. Generously season 4 chicken legs (thigh and drumstick; about 2 lb. total), patted dry, with kosher salt and freshly ground pepper. Set aside.
chicken legs (thigh and drumstick; about 2 lb. total), patted dry4
2
Whisk together 8 garlic cloves, finely grated, ⅔ cup apricot jam, ¼ cup Dijon mustard, ¼ cup soy sauce, 2 Tbsp. extra-virgin olive oil, 2 Tbsp. unseasoned rice vinegar, and 1 tsp. freshly ground pepper in a large bowl. Set dressing aside.
. extra-virgin olive oil2 Tbsp. unseasoned rice vinegar2 Tbsp. freshly ground pepper, plus more1 tsp
3
Place 1½ lb. small carrots (about 14), peeled, sliced into 2" pieces, halved if very large, and 1 large red onion, halved, thickly sliced, on a rimmed baking sheet. Sprinkle with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and drizzle ¾ cup reserved dressing over; toss to evenly coat. Scatter vegetables out in a single layer.
½ lb. small carrots (about 14), peeled, sliced into 2" pieces, halved if very large1large red onion, halved, thickly sliced1. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
4
Place reserved chicken legs in remaining dressing and toss to coat; arrange on top of vegetables. Spoon any remaining dressing in bowl over chicken, allowing it to drip down onto baking sheet. Roast, rotating baking sheet halfway through, until carrots are tender, chicken is deep golden brown, and an instant-read thermometer inserted into the thickest part of a leg registers 165°, 40–⏱️ 50 minutes.
chicken legs (thigh and drumstick; about 2 lb. total), patted dry4
5
Move chicken to edges of baking dish and toss vegetables in any sauce pooled on baking sheet. Using a slotted spoon, transfer vegetables to a platter, allowing any excess liquid to drip back onto baking sheet. Arrange chicken on top; discard any excess liquid on baking sheet. Scatter thinly sliced chives over chicken and vegetables if desired.
Thinly sliced chives (for serving; optional)
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