Roast Chicken Thighs with Apricots

1-1½ pounds boneless, skinless chicken thighs

1 tablespoon olive oil

half of a jar of apricots jam

2 tablespoons soy sauce

2-3 cloves garlic, minced

1-2 large shallots, sliced into ¼ inch thick rings

1 to 1 ½ cups carrots, peeled, cut into medium-sized nibs

¾ cup dried apricots

juice from ½ a lemon

ForGarnishing:

roughly chopped Italian parsley

picked mint leaves, torn into smaller pieces

picked dill

Preheat the oven to 350˚F. Line a baking sheet with parchment paper.

Mix together olive oil, apricot jam, soy sauce and garlic in a bowl. Toss the chicken thigh, apricots and carrots in the mixture. Transfer to the prepared baking sheet and arrange in a single layer. Season well with salt and pepper.

Roast for 30 minutes or until everything is cooked through and tender.

After roasting, squeeze juice from ½ a lemon over the chicken. Transfer the chicken, roasted carrots, shallots and apricots to your serving plate. Top with the picked herbs before serving.

Roast Chicken Thighs with Apricots

About The Author

Michelle Bernstein