Apricot Chicken Thighs (Edit recipe)

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.

15 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This 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.

by Penny's Primal

View original recipe

Serves: 4-6

Ingredients

6 - 8 pieces skin on Chicken Thigh
8-10 oz Organic Apricot Preserves, peach jam works too, be sure its unsweetened
4 Tbsp Onion Flakes (Dehydrated Onion)
0.5 cup Ketchup, unsweetened
1 Tbsp Garlic Powder
1 tsp Salt
1 tsp Black Pepper

Shop

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!