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Apricot Chicken Thighs in grey round bowl

Apricot Chicken Thighs

Penny Kovacs
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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 4 people

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!
Keyword Chicken, Dairy-free, Easy dinner, Gluten-free, Grain Free, Healthy, Paleo, Whole30
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal