Plain old roast chicken won’t be enough once you try this Apricot Glazed Chicken, Asparagus, and Potato Bake. It’s the homemade (easy to make) apricot jam with fresh ginger, honey, and curry powder that will leave your family – and you – licking your lips and wanting more!
Yield: 4 Servings
Total Time: 45 Minutes
Prep Time: 15 Minutes
Cook Time: 30 Minutes
- 8 skinless bone-in organic chicken thighs
- 8 oz. halved baby potatoes
- 4 tablespoons extra-virgin olive oil
- 8 oz. apricots
- 2 tablespoons raw honey
- 1/2 cup fresh lemon juice
- 1 teaspoon curry powder
- 1 teaspoon minced fresh ginger
- 1 pound asparagus, trimmed
- ¾ teaspoon sea salt
- ¼ teaspoon ground pepper
Wash the apricots and cut them into halves, removing the seeds.
Add to a pan and cover with water; boil for about 20 minutes or until tender. Transfer to a food processor and add raw honey and fresh lemon juice. Process until very smooth.
Meanwhile, preheat your oven to 450 degrees.
Place the chicken into a baking dish and season with sea salt and pepper. In a bowl, toss potatoes with 1 tablespoon of extra-virgin olive oil and sea salt; add to the baking dish and toss to combine well. Roast in the preheated oven for 15 minutes.
Add the apricot jam to a bowl and stir in ginger and curry powder.
Toss asparagus with the remaining oil and sea salt in a separate bowl.
Arrange the asparagus over the potatoes and top with the apricot jam mix.
Continue roasting for 15 minutes or until the veggies are tender.
Serve warm, garnished with lemon wedges.
Nutritional Information for Apricot Glazed Chicken, Asparagus & Potato Bake per Serving:
Calories: 558; Total Fat: 34.8 g; Carbs: 26.1 g; Dietary Fiber: 5 g; Sugars: 15.9 g; Protein: 42.8 g; Cholesterol: 180 mg; Sodium: 516 mg