Ingredient Checklist


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

  • 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.


Theme: Sheet Pan Thursday

Nutrition Facts

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