Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Katie Morford
Source: Parents Magazine

Gallery

Credit: 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; fat 14g; cholesterol 170mg; saturated fat 3g; carbohydrates 32g; mono fat 7g; poly fat 3g; insoluble fiber 4g; sugars 19g; protein 33g; vitamin a 19076.2IU; vitamin c 12.5mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 9.1mg; vitamin b6 0.8mg; folate 35.4mcg; vitamin b12 0.5mcg; sodium 541mg; potassium 795mg; calcium 67mg; iron 2.1mg.
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