Martha Stewart Apricot-Dijon-Glazed Chicken

Martha Stewart Apricot-Dijon-Glazed Chicken turns 8 chicken thighs, apricot jam and Dijon mustard into a sticky, tender baked dinner in 50 minutes. This easy few ingredients chicken dish fits weeknight dinner, family dinner and Sunday supper, though it also works as a hearty side dish.

Simmer the jam, honey and mustard until it reduces by half, because that thickened glaze clings to the chicken instead of sliding off. Skip it and the sauce stays thin, so the thighs bake in a sugary puddle instead of a glossy coat.

Martha keeps the glaze to just three pantry staples and cooks it down on the stovetop before it ever touches the chicken. Then she bastes with the sauce from the bottom of the dish every 10 minutes, so each thigh builds up a lacquered layer as it bakes.

Martha Stewart Apricot-Dijon-Glazed Chicken

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

45

minutes

Calories

520

kcal

Bone-in thighs bake under a thick apricot glaze that turns sticky and caramelized at the edges. Basting from the pan keeps the meat juicy while the sauce builds up into a glossy, sweet and tangy coat.

Ingredients

• 8 chicken thighs
  

• Coarse salt and freshly ground pepper
  

• 1 jar (12 ounces) apricot jam
  

• 2 tablespoons honey
  

• 2 tablespoons Dijon mustard
  

Directions

• Prep the chicken: Preheat the oven to 425°F, then rinse 8 chicken thighs and pat them dry. Transfer them to a baking dish and season well with coarse salt and freshly ground pepper.
• Simmer the glaze: Bring 1 jar (12 ounces) apricot jam, 2 tablespoons honey and 2 tablespoons Dijon mustard to a boil in a small saucepan over medium heat. Reduce the heat to medium-low and simmer for about 15 minutes, until the glaze thickens and reduces by half.
• Coat the thighs: Spoon the thickened apricot mixture over the chicken. Spread it with the back of the spoon so every thigh gets an even coat.
• Bake and baste: Bake the chicken for about 30 minutes, basting with the sauce from the bottom of the dish every 10 minutes. It's done when the juices run clear as you prick a thigh with a fork.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, ThermoPro instant-read thermometer, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless thighs work, but they cook faster, so start checking at about 20 minutes. Look for juices that run clear and an internal temperature of 165°F, since the glaze can burn if they sit in the oven too long.

Can I use chicken breasts or drumsticks?

Drumsticks are a great swap and take about the same time as the thighs. Bone-in breasts dry out more easily, so pull them as soon as they hit 165°F and baste often to keep them moist.

Can I make the apricot glaze ahead of time?

Yes, cook the glaze up to 3 days ahead and keep it in a covered jar in the fridge. Warm it gently before spooning it over the chicken so it spreads easily.

How do I store and reheat leftovers?

Keep the chicken in an airtight container in the fridge for up to 3 days. Reheat it in a 350°F oven for about 15 minutes with a spoonful of the pan sauce, which keeps the meat from drying out.

What's the most common mistake with this recipe?

Skipping the basting is the big one, because the glaze then sits in the pan instead of building up on the chicken. Spooning the sauce from the bottom of the dish every 10 minutes is what gives you that glossy, sticky finish.