Katie Morford
Source: Parents Magazine

Gallery

Caitlin Bensel

Recipe Summary

active:
20 mins
total:
1 hr 10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Season chicken thighs with 1/2 tsp each salt and pepper; set aside.

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  • Place carrots and red onion onto a parchment-lined sheet pan and toss with olive oil and 1/2 teaspoon kosher salt; spread out.

  • Stir together apricot jam, garlic, balsamic vinegar, sriracha, and 1 tablespoon water in a small bowl. Coat the chicken with half the glaze and arrange, skin-side-up amongst the vegetables.

  • Bake for 15 minutes, then spread the remaining glaze on top of the chicken. Bake until the chicken is tender (180°F) and the carrots are just tender, about 35 minutes.

Tips

Theme: Sheet Pan Thursday

Nutrition Facts

389 calories; total fat 14g; saturated fat 3g; polyunsaturated fat 3g; monounsaturated fat 7g; cholesterol 170mg; sodium 541mg; potassium 795mg; carbohydrates 32g; fiber 4g; sugar 19g; protein 33g; trans fatty acid 0g; vitamin a 19076IU; vitamin c 13mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 9mg; vitamin b6 1mg; folate 35mcg; vitamin b12 1mcg; calcium 67mg; iron 2mg.
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Reviews

Rating: 4.0 stars
10/19/2020
Haven't made it yet.. how can you have chicken thighs, skinned removed in the list of ingredients, and in the directions say "skin side up"?
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