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Apricot Chicken Thighs

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



INGREDIENTS

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.



DIRECTIONS

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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