The combination of sweet and savory dishes is neither new nor novel. But something about earthy roasted chicken with sticky, sweet apricot jam coming together in one dish makes this apricot chicken recipe unique and memorable. It definitely favors the sweet side of things, so be sure to pair it with a saltier side dish (we have recommendations below!). But for those special holiday meals that require a sweet note, this is the chicken recipe for you!
We’re serving it with Moroccan couscous that soaks up all that delicious chicken jus. Make sure to sprinkle with flaky sea salt just before serving!
Ingredients For Apricot Chicken
For the roast chicken:
- A quartered whole chicken
- Extra virgin olive oil
- Lemon
- Ground cinnamon
- Kosher salt
- Freshly ground black pepper
- Apricot jam
- Honey
For the couscous:
- Moroccan couscous
- Dry white wine, such as Pinot Blanc
- Unsalted butter
- Pine nuts
- Dried apricots
- Garlic
- Fresh herbs: thyme and oregano
How To Make Apricot Chicken
- Season the chicken. Preheat oven to 425 F. In a large bowl, combine 4 Tbsp olive oil, 1 lemon juiced, ½ tsp ground cinnamon, 1 Tbsp Kosher salt, and 1 tsp black pepper. Spread on chicken, then toss to coat.
- Cook the chicken. Place the chicken skin side up in a braiser or dutch oven, making sure to pour in all remaining marinade. Cook, uncovered, for 25 minutes.
- Make the glaze. Meanwhile, combine ¼ cup apricot jam and 2 Tbsp honey in a medium sauce pan, then bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until thickened, about 7-10 minutes.
- Prepare the couscous. In a separate bowl, combine 2 cups Moroccan couscous, 1 cup water, 1 cup white wine, and ½ tsp Kosher salt, then let sit for 5 minutes. Fluff couscous a bit with a fork, then add in toasted pine nuts, dried apricots, minced garlic, and melted butter. Stir well to combine.
- Combine the chicken and couscous. Remove chicken from oven and reduce temperature to 400 F. Transfer chicken to a large plate, then pour the couscous into the warm pan. Nestle chicken back on top of couscous, brush each piece with apricot-honey glaze, then return to the oven. Continue cooking for 15-20 minutes, or until chicken reaches an internal temperature of 160-165 F (note: it will keep cooking after you remove it from the oven!) and juices run clear. If you want the chicken skin crispier/darker, place it under the broiler for 1-2 minutes. Sprinkle with fresh herbs.
Something magical happens when you cook the couscous with the roasted chicken on top of it. All those delicious natural juices seep into the couscous and it is heaven!
And correct me if I’m wrong, but doesn’t serving a meal family-style out of one large pot somehow make the room feel more intimate?!
What To Serve With Apricot Chicken
Here are some of our favorite vegetable side dishes, but honestly the option we turn to again and again is our house salad!
- French green beans with walnut vinaigrette
- Roasted broccolini
- Oven roasted root vegetables
- Roasted fennel
- Sicilian cauliflower
- Crispy roasted brussel sprouts
- Roasted broccoli
This sweet and savory apricot chicken dish is simple, elegant, and one the whole family will love!
If you make this Apricot Chicken recipe, please let us know by leaving a review and rating below!
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For more chicken recipes, check out the following:
- Chicken Provencal
- Weeknight Chicken Milanese with Fennel Salad
- Stuffed Chicken Marsala
- Pecan Crusted Chicken
- Spatchcock Chicken
- Skillet Chicken with White Beans and Kale
Apricot Glazed Chicken Recipe
Equipment
Ingredients
- 4 Tbsp extra virgin olive oil
- 1 lemon juiced, about 3-4 Tbsp
- ½ tsp ground cinnamon
- 1 Tbsp + ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 4-5 lb chicken quartered
- ¼ cup apricot jam
- 2 Tbsp honey
- 2 cups couscous
- 1 cup dry white wine such as Pinot Blanc
- 3 Tbsp unsalted butter + 2 Tbsp unsalted butter melted
- ½ cup pine nuts toasted
- ½ cup dried apricots
- 4 cloves garlic minced
- 2 tsp fresh thyme leaves
- 2 tsp fresh oregano chopped
Instructions
- Season the chicken. Preheat oven to 425 F. In a large bowl, combine 4 Tbsp olive oil, 1 lemon juiced, ½ tsp ground cinnamon, 1 Tbsp Kosher salt, and 1 tsp black pepper. Spread on chicken, then toss to coat.
- Cook the chicken. Place the chicken skin side up in a braiser or dutch oven, making sure to pour in all remaining marinade. Cook, uncovered, for 25 minutes.
- Make the glaze. Meanwhile, combine ¼ cup apricot jam and 2 Tbsp honey in a medium sauce pan, then bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until thickened, about 7-10 minutes.
- Prepare the couscous. In a separate bowl, combine 2 cups Moroccan couscous, 1 cup water, 1 cup white wine, and ½ tsp Kosher salt, then let sit for 5 minutes. Fluff couscous a bit with a fork, then add in toasted pine nuts, dried apricots, minced garlic, and melted butter. Stir well to combine.
- Combine the chicken and couscous. Remove chicken from oven and reduce temperature to 400 F. Transfer chicken to a large plate, then pour the couscous into the warm pan. Nestle chicken back on top of couscous, brush each piece with apricot-honey glaze, then return to the oven. Continue cooking for 15-20 minutes, or until chicken reaches an internal temperature of 160-165 F (note: it will keep cooking after you remove it from the oven!) and juices run clear. If you want the chicken skin crispier/darker, place it under the broiler for 1-2 minutes. Sprinkle with fresh herbs.
Let us know your thoughts!