Nutrition balance score
Good
Glycemic Index
36
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories948.8 kcal (47%)
Total Fat57.7 g (82%)
Carbs45 g (17%)
Sugars35.6 g (40%)
Protein63.5 g (127%)
Sodium983.6 mg (49%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4bone-in skin-on chicken thighs
4drumsticks
bone-in, skin-on
10garlic cloves
peeled
1 cupdried apricots
left whole if they're small or halved if they're very large
1yellow onion
medium, cut into 8 wedges
1lemon
thinly sliced
2 sprigsfresh thyme
optional
Sauce
2.5 Tbsphoney
2 Tbspolive oil
2 Tbspfresh lemon juice
⅓ cupchicken broth
or water
1 ¼ tspkosher salt
Crystal, use about 3/4 tsp if using Morton
¾ tspblack pepper
1 tspsweet paprika
½ tspground cumin
¼ tspground coriander
optional
¼ tspcinnamon
just enough to complement the apricots without making it taste like dessert
Instructions
Step 1
Heat the oven to 350°F.
Step 2
Pat the chicken dry and arrange it skin-side up in a roasting pan or 9×13-inch baking dish.
Step 3
Scatter the garlic cloves, onion wedges, apricots, and lemon slices around the chicken.
Step 4
Whisk together all the sauce ingredients and pour over the chicken. Spoon a little of the sauce over the tops of the pieces.
Step 5
Cover tightly with a lid or foil and bake for 1 hour 15 minutes.
Step 6
Uncover, baste the chicken with the pan juices, and continue baking for 25–35 minutes, until the skin is deeply golden and the sauce has reduced and become glossy.
Step 7
If you'd like even more color, broil for 2–4 minutes at the end, watching carefully so the honey doesn't burn.
Notes
Step 8
No need to chop the apricots unless they're huge—they'll soften into the sauce on their own.
Step 9
If your chicken releases a lot of liquid and the sauce seems thin after uncovering, simply leave it in the oven another 10–15 minutes uncovered to reduce.
