Rosemary Apricot Glazed Chicken

Rosemary Apricot Glazed Chicken is the perfect weeknight dinner for your family or fancy enough for a dinner party. It is quick and easy to make, works all year long, is absolutely delicious, and may just wind up in your regular rotation.

You can never have too many chicken recipes – or at least that’s what I think. And I guess there are a lot of people who would agree. There are thousands of chicken recipes on the Internet and in cookbooks. It is the perfect meal for a family, inexpensive, easy to make, and full of protein. Finding creative ways to cook it can be a lifetime hobby for many.

If you haven’t considered growing fresh herbs, you should. The flavor they give food is so much fresher and brighter than dried herbs. I do use both because they have different purposes, but when you can use fresh, they add a lot to a recipe.

Because the flavor dissipates so quickly, add most fresh herbs at the end of the cooking time and sprinkle over the top. Bay leaf and rosemary are two that benefit from longer cooking and can be added at the beginning. I often add dried herbs at the beginning and finish with fresh, creating layers of flavor.

After rinsing, just throw the herb sprigs in the pot. You’ll have to find and remove them before serving your meal, but it is simpler to do this than to strip the stems. If you do want to strip the leaves, pinch the sprig at the top and pull down, opposite the direction the leaves grow. They will come right off.

This Rosemary Apricot Glazed Chicken is delightful. Tender chicken is coated with a light, fruity glaze that is captivating. The Artist and I inhaled our portions and I am thrilled that we had leftovers that I can enjoy again tomorrow!

This recipe is so easy to make you can easily put it together on a weeknight. You whisk together the glaze, pour it over the chicken and vegetables, slip it in a hot oven and bake for about 25 minutes (for boneless thighs) or until the chicken is done. That gives you time to make the side dishes and have everything on the table in under an hour!

I always like easy, make ahead recipes. You can assemble this a day ahead and bake later. After years of cooking and never writing anything down, I am finally documenting my recipes here at The Heritage Cook.

This recipe came about when I had a little of this and a little of that in the refrigerator and I needed to make dinner. Isn’t that how most recipes get created? I love it when an experiment turns out to be delicious! 

This Rosemary Apricot Glazed Chicken tastes much more elegant than it sounds. Pair it with a potato gratin and fresh green vegetables. Your guests will call you a gourmet chef and you’ll get a round of applause! I hope you give it a try soon – come on back and let us know how it turned out!

Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!

 

Ingredients needed for Rosemary Apricot Glazed Chicken:

• Apricot preserves or jam, dry vermouth or wine, chicken thighs
• Salt, pepper, oil, onion, garlic, rosemary, chicken stock

 

PRO Tip:

Keep an eye on the smaller pieces and remove as they finish cooking. Remember, an instant-read thermometer should register about 163°F (73°C) when inserted in the thickest part.

 

How to make Rosemary Apricot Glazed Chicken:

1. Combine the jam with the wine in a large bowl. Add the chicken and season with salt and pepper. Add the onions, garlic, and rosemary. Toss to coat everything evenly.
2. Arrange the chicken, vegetables, and herbs in a lightly oiled 9×13-inch (22 cm x 33 cm) baking pan and brush with any glaze left in the bowl.
3. Place the chicken in a 400°F (204°C) oven and cook until the chicken is browned, cooked through and no longer pink in the center, about 25 minutes. An instant read thermometer should register about 163°F to 165°F (73°C to 74°C). If they are browning too quickly, set a piece of foil loosely over the pan.
4. Remove from the oven, transfer to a cutting board, and cover loosely with a sheet of foil. Let rest 10 minutes before serving.
5. While the chicken is resting you can add some chicken stock to the cooking pan, scraping up any browned bits off the bottom of the pan. Serve with the pan sauce brushed over the top of each piece.

 

PRO Tip:

Use tongs to move the chicken pieces. If you use a fork you will be letting precious juices flow out. Tongs allow you to keep the pieces solid.

 

Recommended Tools (affiliate links; no extra cost to you):

• Mixing bowls
• Whisk
• 9×13-inch (23 cm x 33 cm) baking pan
• Silicone pastry brush
• Instant read thermometer
• Cutting board
• Tongs

 

Gluten-Free Tips:

*The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

Create a New Tradition Today!

 

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in June 2010. The article was updated in 2023.