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Apricot Chicken Thighs

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

These Apricot Chicken Thighs were David's absolute favorite non compatible 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.


8 chicken thighs, bone & skin on
8 -10 oz apricot jam, unsweetened (peach works too)
4 tbsp dehydrated onion flakes
1/2 cup ketchup, I like The New Primal
1 tbsp garlic powder
1 tsp salt
1 tsp pepper

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Preheat oven to 350˚
In a small bowl, mix jam, ketchup, onion flakes, salt, pepper & 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 this recipe by Penny's Primal!

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