Don’t be turned off by the title - this super simple week-day saver recipe is as easy as it is delicious. In fact, it’s not only easy, but extraordinary versatile! If you can’t find a good apricot jam or compote, simply sub with some other sweet-spread (I’m a personal sucker for Oregon grape jelly). Don’t have thyme in your pantry? Sub with basil, or rosemary! Essentially all this recipe is showing you is that slathering your bird with whatever preserve and herbs you have lying around is one of the quickest ways of turning an otherwise bland baked protein into an exciting burst of flavour, with no more effort than it takes to butter a piece of toast.
Just remember that quality matters though! I don’t want to see ay of you trying this with some nutrient-devoid, ethically-amoral caged chicken thighs and some preservative-filled, over-sugary spread. Cool?
Baked Chicken Thighs with an Apricot-Thyme Glaze
Prep time: 5 minutes
Cook time: 20 minutes
*Makes roughly 6 servings (or 2-3 thighs per person)
- 12-15 chicken thighs (regular or boneless/skinless…your choice)
- 1/2 cup coconut oil, melted
- 4 tblsp apricot preserve (refined sugar-free)
- 2 tblsp grainy Dijon mustard
- 2 tblsp dried thyme (or 2 tbsp. fresh chopped)
- 1/2 tsp sea salt
- 1/2 tsp fresh cracked black pepper
- Preheat the oven to 425F and place chicken thighs in a baking dish.
- In a bowl whisk together all the other ingredients and spread evenly over the chicken thighs.
- Bake for 20 minutes, or until cooked through, and enjoy!