Chicken thighs with Apricots and Rosemary
Oven-roasted Chicken thighs with Apricots and Rosemary: a simple, sweet-and-savory recipe packed with flavor.
If there is one thing I love about cooking, it is transforming a few seasonal ingredients into a dish that delights the taste buds, without spending hours at the stove. This recipe for oven-roasted chicken thighs with apricots and rosemary is the perfect example. You simply gather all the (carefully selected) ingredients in a large roasting dish, pop it in the oven, and let the oven do the work. As the chicken thighs slowly brown, the apricots soften and melt; their juices mingle with the olive oil, herbs, and pan drippings to create a fragrant sauce.
This recipe is also a wonderful memento of my getaway to Drôme Provençale. After admiring the lavender fields and cooking with Picodon cheese, garlic, and Nyons olive oil, I wanted to extend this culinary journey with another iconic product: the famous Bergeron apricots from the Baronnies. After an initial sweet recipe featuring ice cream, I decided to showcase them in a savory dish, and the result far exceeded my expectations.
Pairing chicken with apricots is nothing new; it is often found in tagines made with dried apricots. However, I highly recommend trying this recipe with fresh apricots. Their flesh becomes meltingly tender during cooking while retaining a slight tartness that balances perfectly with the roasted chicken. Rosemary adds a Provençal touch, delicately scenting the entire dish. It is a simple yet incredibly successful combination.
For a flavor-packed result, don’t skimp on the seasoning. Generously drizzle the chicken legs with high-quality olive oil, then season all sides with salt and pepper before adding the other ingredients.
As for side dishes, you have several options. I love serving this dish with couscous or rice, as they wonderfully absorb the delicious cooking juices. But if you prefer a heartier meal, I suggest adding potatoes directly to the dish. Simply peel and quarter them, then arrange them around the chicken legs before putting everything in the oven. They will cook gently in the aromatic juices and become absolutely irresistible.
Although I prefer oven-roasting for its simplicity and the way it crisps the skin, this chicken and apricot recipe can also be prepared in a cast-iron Dutch oven. In that case, I sauté sliced shallots in a little olive oil, then brown the chicken legs on all sides before adding the remaining ingredients and a splash of water. Then, simply let it simmer covered for about thirty minutes to achieve incredibly tender meat. Whether you choose to roast it in the oven or cook it in a Dutch oven, this recipe for chicken thighs with apricots and rosemary is a great way to enjoy seasonal apricots.
Roasted Chicken thighs with Apricots and Rosemary recipe
What ingredients do you need to cook these chicken legs with apricots?
- free-range chicken thighs
- apricots
- onion or shallots
- unpeeled garlic cloves
- rosemary sprigs
- honey to slightly enhance the sweet-and-savory flavor (optional)
- olive oil
- salt and pepper
- additional suggestions: a few blanched almonds for garnish, green or black olives…
Other apricot-based recipes you might like:
Roasted Chicken with Apricots and Rosemary
Ingredients
- 4 chicken legs
- 8 apricots
- 3 shallots
- 4 unpeeled garlic cloves
- 4 sprigs of rosemary
- 1 tablespoon honey (optional)
- Olive oil
- Salt and pepper
Instructions
- Preheat your oven to 180°C.
- Arrange the chicken legs in a large ovenproof dish.
- Peel the shallots and cut them in half lengthwise.Arrange them around the chicken legs.
- Arrange the washed, halved apricots and the garlic cloves around the chicken.
- Season generously with salt and pepper, then drizzle with a good amount of olive oil.
- Drizzle the chicken with honey diluted in two tablespoons of warm water and arrange the rosemary sprigs in the dish.
- Place the dish on the middle rack of the oven and roast for 30 to 40 minutes, basting with the cooking juices every 10 minutes.
- Serve with a salad, rice, or couscous.
