Apricot Chicken Recipe

Emily Hart

A classic baked apricot chicken made with bone-in chicken thighs, apricot nectar and French onion soup mix for a sticky, sweet and savoury family dinner.

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Prep Time 10

Cook Time 50

Resting Time 5

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Australian

Calories: 504

Ingredients Equipment Method Notes

Ingredients

Main

1 kg bone-in, skin-on chicken thighs
400 ml apricot nectar
410 g canned apricot halves in juice drained
40 g French onion soup mix
80 ml chicken stock
1 tbsp apple cider vinegar
1 tsp garlic powder
freshly ground black pepper to taste
salt only if needed
2 tbsp fresh flat-leaf parsley chopped, optional

Equipment

33 x 23 cm baking dish
mixing jug
Whisk
aluminium foil

Method

Preheat the oven to 190°C and lightly grease a 33 × 23 cm baking dish. Pat the chicken thighs dry with kitchen paper.
Whisk together the apricot nectar, French onion soup mix, chicken stock, apple cider vinegar and garlic powder until combined.
Season the chicken with black pepper and a little salt if required. Arrange skin-side up in a single layer in the baking dish.
Pour the sauce over and around the chicken, keeping most of the skin exposed. Cover tightly with foil and bake for 30 minutes.
Remove the foil, spoon sauce over the chicken, arrange the drained apricot halves around the dish and bake uncovered for 15–20 minutes until the chicken reaches 74°C and the sauce has thickened.
Rest the chicken for 5 minutes, garnish with parsley and serve with the apricot sauce.

Notes

If the sauce is thinner than you like, transfer it to a saucepan and simmer for a few minutes before spooning it back over the chicken. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.