Sheet Pan Apricot Chicken & Carrots Recipe

Ingredient List

1 (4.25 lb) chicken leg quarter value pack (4 leg quarters)
1 tsp sweet paprika
2 lbs medium carrots
2 tbsp olive oil
½ cup apricot preserves
1 tbsp Dijon mustard
2 tsp apple cider vinegar
2 tsp chopped fresh thyme, divided

Nutrition Facts

Calories 645

Total Fat 42g65%

Saturated Fat 11g55%

Cholesterol 224mg75%

Sodium 326mg14%

Total Carbohydrate 24g8%

Dietary Fiber 3g12%

Sugars 14g

Protein 41g82%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Glazed with a sweet and tangy apricot sauce and served with lots of tender carrots, these roasted chicken leg quarters are an easy entertaining dinner that is perfect for Hannukah or any night of the week.

Instructions

Preheat oven to 400°F with an oven rack in center position. Line a baking sheet with parchment. Season both sides of the chicken with salt, pepper, and the paprika. Transfer chicken, skin-side up, to prepared baking sheet. Cut the carrots in half lengthwise, then cut crosswise into 2-inch pieces. Arrange carrots around chicken, then drizzle with the oil and season with salt and pepper.
In a small bowl, combine the apricot preserves, mustard, vinegar, and 1 tsp thyme. Season with salt and pepper. Spoon half of apricot glaze over chicken legs.
Bake 30 min., until chicken is beginning to brown. Spoon remaining apricot glaze over chicken. Bake 20–25 min. more, until chicken reaches an internal temperature of 165°F and carrots are tender. Sprinkle with remaining 1 tsp thyme before serving.