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Apricot Chicken with Olives

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Tender chicken thighs baked with sweet dried apricots and briny olives in a fragrant, herb-infused sauce—an easy Mediterranean-style dish with a balance of sweet and savory flavors.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup dried apricots, halved
  • 3/4 cup green or Kalamata olives, pitted
  • 1/2 cup chicken broth
  • 1 tbsp lemon juice
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • Salt and pepper to taste
  • Chopped fresh parsley, for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Season chicken thighs with salt and pepper.
  3. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear chicken skin-side down until browned, about 5 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate.
  4. Add onions to the skillet and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
  5. Stir in apricots, olives, broth, lemon juice, and thyme. Bring to a simmer.
  6. Return chicken to the pan, nestling it into the mixture.
  7. Transfer skillet to oven and bake for 25–30 minutes, or until chicken reaches 165°F (74°C).
  8. Remove from oven, rest 5 minutes, then garnish with parsley before serving.

Notes

  • Marinating chicken in lemon juice and olive oil boosts flavor.
  • Use a combination of green and black olives for complexity.
  • Add a pinch of red pepper flakes for a bit of heat.
  • Pairs well with couscous, rice, or roasted vegetables.
  • Leftovers improve with time and reheat well.

Nutrition

Find it online: https://ukfinda.com/apricot-chicken-with-olives/