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 pieces6 - 8 pieces6 - 8 pieces skin on Chicken Thigh
- 8-10 oz8-10 oz8-10 oz Organic Apricot Preserves, peach jam works too, be sure its unsweetened
- 4 Tbsp4 Tbsp4 Tbsp Onion Flakes (Dehydrated Onion)
- 0.5 cup0.5 cup0.5 cup Ketchup, unsweetened
- 1 Tbsp1 Tbsp1 Tbsp Garlic Powder
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Black Pepper
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350˚F
- 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!
Notes
I like St. Dalfours unsweetened jams
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Meat Nut Free Paleo Shellfish Free Whole30This is our estimate based on online research. | |
Calories: | 296 |
Fat: | 9 g |
Carbohydrates: | 46 g |
Protein: | 10 g |
Cholesterol: | 48 g |
Sodium: | 959 mg |
Fiber: | 1 g |
Sugars: | 10 g |
Calculated for total recipe. |
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