Share
Apricot Glazed Chicken with Potatoes & Asparagus
Stacey Hawkins
Category
Main Dish
Author :
Stacey Hawkins
Cook Time
40 minutes
If your weeknight chicken routine is feeling a little too been-there, done-that, this easy sheet-pan dinner is here to shake things up in the most delicious way.
Sweet, savory, warmly spiced, and just a little unexpected, this apricot curry-inspired chicken delivers big flavor without a lot of fuss. Using Stacey Hawkins Spices of India Seasoning makes it incredibly easy to create that rich, cozy, gently exotic flavor that makes dinner feel interesting again — without needing a mile-long ingredient list or a culinary degree.
Tender chicken, roasted potatoes, and asparagus all cook together on one sheet pan, soaking up those bold, sweet-and-spiced flavors for a meal that feels special but couldn’t be easier to pull off. It’s colorful, comforting, and a perfect way to break out of the same-old same-old chicken rut with something vibrant, flavorful, and absolutely worth putting on repeat.
Ingredients
-
2 pounds bone-in chicken thighs
-
1-2 tsp Dash of Desperation Seasoning
-
1 small bag (about 12 oz) baby potatoes, cut in half*
-
2 T olive oil
-
⅓ C apricot jam
-
1 T Stacey Hawkins Spices of India Seasoning
-
1 pound of asparagus, trimmed
-
Fresh cilantro and lime wedge for serving, if desired
Directions
Preheat oven to 450°F.
Line a baking sheet with aluminum foil (for easy clean-up). Arrange the chicken on the pan and sprinkle each with Dash of Desperation seasoning.
In a large bowl, toss the potatoes with 1 T of olive oil and 1 tsp of Dash of Desperation Seasoning. Spread them over the chicken, then put it in the oven for 15 minutes. Set the bowl aside, as we’ll use it again.
While the chicken is cooking. Trim the asparagus, place in the bowl, and toss with 1 T of oil and 1 tsp of Dash of Desperation Seasoning. In a small bowl, combine the apricot jam and Spices of India Seasoning.
After the first 15 minutes, take the pan out of the oven, stir the potatoes around, and add the asparagus in a single layer to the pan. Top each chicken with 1 T of the jam mixture using a spoon.
Place back in the oven and continue roasting until the vegetables are tender and the chicken reaches 165°F. This will be another 16-18 minutes of cooking, depending on the thickness of the thighs.
Remove from the oven and sprinkle with fresh cilantro and a few squirts of lime juice. Enjoy!
Chef's Notes & More
*If you are following a low-carb protocol, simply swap out the potatoes for red radishes. They are a wonderful, low-carb alternative and taste equally amazing when roasted with this recipe!
