These Apricot Chicken Thighs were David's absolute favorite meal (filled with jam loaded with sugar, ketchup loaded with sugar, and onion soup mix filled with processed junk). I just had to find a way to make this sweet and savory sauce healthier and it is now my most popular recipe! The skin is crispy and sticky as a result of roasting the chicken for a full hour. Just watch this finger licking good chicken disappear. If you love this chicken you will want to try this recipe.
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Apricot Chicken Thighs
These Apricot Chicken Thighs were David's absolute favorite meal (filled with jam loaded with sugar, ketchup loaded with sugar, and onion soup mix filled with processed junk). I just had to find a way to make this sweet and savory sauce healthier and it is now my most popular recipe! The skin is crispy and sticky as a result of roasting the chicken for a full hour. Just watch this finger licking good chicken disappear.
Ingredients
- 6 - 8 pieces Chicken Thigh skin and bone on
- 8-10 oz Organic Apricot Preserves peach jam works too, be sure its unsweetened
- 4 tablespoon Onion Flakes Dehydrated Onion
- ½ cup Ketchup unsweetened
- 1 tablespoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Preheat oven to 350˚F
- In a small bowl, mix jam, ketchup, onion flakes, salt, pepper and garlic, set aside (it will be thick)
- Put chicken thighs on a rimmed baking sheet lined with parchment paper
- Divide sauce as you will have extra for dipping!
- Spoon sauce onto chicken thighs and spread over the tops
- Bake 50-60 minutes or until skin is browning and looks crispy
- Enjoy!
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