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Flavorful Apricot Glazed Sheet Pan Chicken Thighs

apricot glazed sheet pan chicken thighs - featured image
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A quick and easy sheet pan recipe featuring bone-in, skin-on chicken thighs glazed with a sweet-tangy apricot sauce and roasted fennel, perfect for fuss-free weeknight dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1/2 cup (160 g) apricot preserves
  • 2 tablespoons olive oil, divided
  • 1 tablespoon fresh lemon juice
  • 2 fresh fennel bulbs, trimmed and sliced into 1/2-inch wedges
  • 3 garlic cloves, minced or thinly sliced
  • 1 teaspoon fresh thyme or rosemary (optional)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Trim the fennel bulbs by cutting off the stalks and slicing the bulbs into 1/2-inch wedges. Toss them in a mixing bowl with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Set aside.
  3. Pat the chicken thighs dry with paper towels for crispier skin. Season generously with salt and pepper on both sides. Place the thighs skin-side up on one half of your sheet pan.
  4. Spread the fennel wedges evenly on the other half of the pan. Add minced garlic cloves and sprinkle fresh thyme or rosemary if using.
  5. In a small bowl, combine apricot preserves, 1 tablespoon olive oil, and fresh lemon juice. Stir until smooth and set half aside.
  6. Place the sheet pan in the oven and roast for 20 minutes.
  7. Remove the pan carefully, and using a pastry brush, coat each chicken thigh with half of the apricot glaze. Return to the oven for another 15 minutes.
  8. Brush the remaining glaze over the chicken and roast for an additional 5-10 minutes or until the internal temperature reaches 165°F (74°C) and the skin is sticky and caramelized.
  9. Let the chicken rest for 5 minutes before serving.

Notes

Brush the apricot glaze twice during cooking to avoid burning and achieve a sticky, caramelized finish. Pat chicken skin dry before seasoning for extra crispiness. Do not overcrowd the pan to ensure even roasting. Use a meat thermometer to check for doneness at 165°F (74°C). Let chicken rest before serving to keep it juicy.

Nutrition

Keywords: apricot glazed chicken, sheet pan chicken, roasted fennel, easy weeknight dinner, apricot preserves, chicken thighs, one-pan meal

Find it online: https://wigglebite.com/flavorful-apricot-glazed-sheet-pan-chicken-thighs-recipe-for-easy-weeknight-dinner/