Sheet Pan Apricot Chicken with Charred Scallions and Spring Vegetables
Tender chicken thighs glazed with a sweet and tangy apricot sauce, roasted alongside charred scallions and crisp spring vegetables. This effortless one-pan dinner celebrates the bright flavours of the season with minimal cleanup.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 1.2kg)
- 150g apricot jam
- 3 tablespoons soy sauce (use tamari for gluten-free)
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 bunches scallions, trimmed
- 300g baby potatoes, halved
- 200g asparagus, woody ends trimmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sesame seeds
- Fresh thyme sprigs for garnish
Instructions
Preheat oven to 220°C (425°F) and line a large sheet pan with baking paper.
In a small bowl, whisk together apricot jam, soy sauce, 1 tablespoon olive oil, Dijon mustard, minced garlic, and grated ginger to create the glaze.
Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
Toss halved baby potatoes with remaining 1 tablespoon olive oil and spread on the sheet pan. Place chicken thighs skin-side up on the pan alongside potatoes.
Brush half of the apricot glaze generously over the chicken thighs, reserving the rest.
Roast for 20 minutes, then remove pan from oven and add asparagus and scallions around the chicken.
Brush remaining glaze over chicken and return to oven for another 15 minutes, or until chicken skin is golden and internal temperature reaches 74°C (165°F) when measured with a meat thermometer at the thickest part.
Turn oven to grill/broil setting and cook for 2-3 minutes until scallions are nicely charred and chicken skin is crispy.
Remove from oven, sprinkle with sesame seeds and fresh thyme, and let rest for 5 minutes before serving.
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