Apricot Glazed Chicken With Potatoes & Asparagus Recipe

This apricot glazed chicken with potatoes and asparagus is a delicious and healthy meal option. The chicken is marinated in a sweet and tangy apricot glaze, which adds a burst of flavor to the dish. The potatoes are roasted to perfection, crispy on the outside and tender on the inside. The asparagus is lightly sautéed, adding a fresh and vibrant element to the meal. This recipe is easy to make and perfect for a weeknight dinner or a special occasion.

4.7
24 Rating -
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Non Vegdiet
45minstotal
45m.total
Apricot Glazed Chicken With Potatoes & Asparagus
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Ingredients for Apricot Glazed Chicken With Potatoes & Asparagus Recipe

  • 1 Chicken Thighs
  • 0.13 cup Apricot Preserves
  • 1/2 tablespoon Soy Sauce
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Grated Ginger
  • 1 Medium Potatoes, Cut Into Wedges
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 1/4 bunch Asparagus, Trimmed

Directions: Apricot Glazed Chicken With Potatoes & Asparagus Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.In a small bowl, mix together apricot preserves, soy sauce, garlic, and ginger.
  • STEP 3.Place the chicken thighs in a baking dish and pour the apricot glaze over them. Make sure the chicken is well coated.
  • STEP 4.Arrange the potatoes around the chicken in the baking dish. Drizzle with olive oil and sprinkle with salt and pepper.
  • STEP 5.Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are golden brown.
  • STEP 6.While the chicken and potatoes are baking, heat a skillet over medium heat. Add the asparagus and sauté for 5-7 minutes, or until tender-crisp.
  • STEP 7.Serve the apricot glazed chicken with the roasted potatoes and sautéed asparagus. Enjoy!

Cooking Tips

  • You can marinate the chicken in the apricot glaze for a few hours or overnight for even more flavor.
  • If you prefer a sweeter glaze, you can add a tablespoon of honey to the apricot mixture.
  • Make sure to flip the chicken thighs halfway through the baking time to ensure even cooking.
  • Feel free to add your favorite herbs or spices to the potatoes for extra flavor.
  • If you don't have asparagus, you can substitute with green beans or broccoli.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the chicken and potatoes in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
  • Serve the leftovers with a side salad or steamed vegetables for a complete meal.
Nutrition
value
553
calories per serving
34 g Fat41 g Protein23 g Carbs5 g FiberOther

Current Totals

  • Fat
    34g
  • Protein
    41g
  • Carbs
    23g
  • Fiber
    5g

MacroNutrients

  • Carbs
    23g
  • Protein
    41g
  • Fiber
    5g

Fats

  • Fat
    34g

Vitamins & Minerals

  • Calcium
    96mg
  • Iron
    6mg
  • Vitamin A
    572mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    14mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    97mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    31mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    94mg
  • Manganese
    < 1mg
  • Phosphorus
    489mg
  • Selenium
    42mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp