Sheet-Pan Apricot Glazed Chicken Thighs

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 4 (about 2 lb) bone-in skin-on chicken thighs
• ⅓ cup apricot preserves
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1¼ tsp kosher salt
• ¾ tsp black pepper
• 4 cups broccoli florets
• 1 lb baby potatoes, halved
• 1 medium red onion, cut into wedges
• 3 tbsp olive oil
• 1 tsp fresh thyme leaves
• ¼ tsp red pepper flakes (optional)

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy lunch cleanup.
2. 2Pat the chicken thighs very dry with paper towels, then season both sides with salt, pepper, and smoked paprika.
3. 3In a small bowl whisk apricot preserves, Dijon, soy sauce, vinegar, minced garlic, and optional red pepper flakes into a sticky glaze.
4. 4Toss the halved baby potatoes and red onion wedges with half the olive oil, salt, and thyme; spread them on one side of the sheet pan.
5. 5Nestle the seasoned chicken thighs skin-side up on the other half of the pan and brush generously with two-thirds of the apricot glaze.
6. 6Roast for 20 minutes until the chicken skin starts to render and the potatoes begin to brown at the edges.
7. 7Pull the pan out, add the broccoli florets tossed with the remaining olive oil and salt, and brush the chicken with the rest of the glaze.
8. 8Return to the oven for 15 to 18 minutes more until the chicken reaches 175°F at the thickest point, the skin is lacquered and deep golden, and the broccoli is charred in spots.
9. 9Rest the chicken 5 minutes so juices settle, then portion one thigh with a mix of potatoes, onion, and broccoli into lunch containers.
10. 10Spoon any pan drippings over the meat before sealing; reheat uncovered so the glaze stays glossy rather than steaming soft.