Roasted Chicken Thighs With Tangy Apricots and Carrots

By Eric Kim

Published Oct. 12, 2022

Roasted Chicken Thighs With Tangy Apricots and Carrots
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes, plus 30 minutes’ marinating
Rating
4(1,369)
Comments
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As with J. Kenji López-Alt’s mayo-marinated chicken or Ali Slagle’s ginger-lime chicken, this streamlined recipe takes advantage of the best qualities of mayonnaise. Here, serving as both chicken marinade and cooking fat, mayonnaise underpins a sweet and tangy sauce warmed through with chili powder (the spice blend used for chili, not powdered chile peppers). Dried apricots, rehydrated in the pan juices, add delightful morsels of tangy wonder. This recipe features roasted carrots, but you could use any vegetable you like: Sliced red onions and parboiled fingerling potatoes are just a couple of ideas. Serve with white rice or other grains.

Featured in: A Better Boneless Chicken Dinner

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Ingredients

Yield:4 servings
  • ¼cup apricot preserves
  • ¼cup mayonnaise
  • 2tablespoons fresh lemon juice, plus more to taste
  • 1tablespoon fish sauce
  • 2teaspoons chili powder
  • Kosher salt and black pepper
  • ½cup dried apricots (about 3½ ounces)
  • 1pound boneless, skinless chicken thighs, each cut in half
  • 3 to 4medium carrots, thinly sliced into coins (about 1 pound)
  • Fresh herbs, such as cilantro, parsley and mint, for topping
  • Cooked white rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

426 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 25 grams sugars; 25 grams protein; 653 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, whisk together the apricot preserves, mayonnaise, lemon juice, fish sauce, chili powder, 1 teaspoon salt and ½ teaspoon pepper until smooth. Tear each dried apricot in half at its seams, so each apricot becomes 2 flatter pieces. Add the apricots and chicken to the bowl; toss to evenly coat. Cover and refrigerate to marinate for at least 30 minutes and up to 24 hours.

  2. Step 2

    When ready to cook, heat the oven to 425 degrees with a rack set in the center position. Line a large sheet pan with parchment.

  3. Step 3

    Add the carrots to the chicken mixture and toss to evenly coat. Spread the chicken and carrot mixture in a single layer on the sheet pan. Roast, rotating the pan halfway through, until the chicken is light brown and the carrots begin to shrivel, 20 to 25 minutes. Taste for seasoning, adding more salt and lemon juice as desired. Top with fresh herbs and serve with rice.

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Ratings

4 out of 5
1,369 user ratings
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Comments

Keith

I'm guessing the primary function here is to add some umami, so you could use soy sauce/tamari, coconut aminos, or worchestershire sause (which is itself a fish sauce). If you use soy sauce you may find you want a little acid to brighten things up, so adding a little lime juice or rice vinegar might not be a bad idea. Regarding fish sauce, there is a huge variation in taste/quality. A lot of the standard grocery store stuff is kinda nasty. If you are open to it, I'd consider trying Red Boat.

Annie

What is “chili powder/ spice mix used for chili” as opposed to chili powder made of ground Chile peppers?

Mark

Added sliced red onions, fingerling and small potatoes to the mix as suggested - a few purple ones a purple carrot gave the dish an appealing red tint - increased the amounts a touch for leftovers. Sweet and a bit savory, definitely benefits from fish sauce or similar plus more acid to finish. Nice one pan meal with minimal prep. Marinated for 45 minutes and made sure not to overcook the boneless skinless thighs - done at 25 mins - a keeper.

Julien

Nice recipe will make again. I used fresh apricots which were in season and also sprinkled sumac on top for some extra zip.

Fajj

i substituted half of the chili powder with smoked paprika. i liked it but next time i will prepare an apricot reduction sauce to add more apricot flavor at the end

Mary Ellen Wolf

Wow. was really looking forward to making this .marinated the chicken about 45 minutes. make the recipe as stated. Should I have marinated longer? Not much flavor at all. disappointing since I did slice the apricots in half as directed. Unless leftovers are tasty, this is a dud.

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