Almond and Apricot Roasted Chicken Recipe

Name: Almond and Apricot Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter or 3 tablespoons margarine, divided; 1 medium leek, halved lengthwise, rinsed, and thinly sliced (white and light green portion only); ¼ cup finely chopped dried apricot; 3 tablespoons finely chopped almonds, toasted if desired; 2 tablespoons seasoned dry bread crumbs; ¾ teaspoon dried thyme leaves, divided; ¾ teaspoon salt, divided; ½ teaspoon pepper, divided; 4 bone-in skin-on chicken breast halves; 1 tablespoon olive oil

Servings: persons

3 tablespoons butter or 3 tablespoons margarine, divided
1 medium leek, halved lengthwise, rinsed, and thinly sliced (white and light green portion only)
¼ cup finely chopped dried apricot
3 tablespoons finely chopped almonds, toasted if desired
2 tablespoons seasoned dry bread crumbs
¾ teaspoon dried thyme leaves, divided
¾ teaspoon salt, divided
½ teaspoon pepper, divided
4 bone-in skin-on chicken breast halves
1 tablespoon olive oil

1
Preheat oven to 350F Melt 2 tablespoons of the butter in medium nonstick skillet over medium heat.
2
Add leek; cook and stir 3 minutes to wilt.
3
Stir in apricots, almonds, breadcrumbs, 1/4 teaspoon each of the thyme, salt, and pepper.
4
Remove from heat; set aside.
5
Rinse chicken with cold water and pat dry with paper towels.
6
Carefully loosen, but do not remove, skin from breasts.
7
Evenly spread one-fourth of mixture under the skin of each breast.
8
Place chicken, skin-side up, in shallow baking dish; set aside.
9
Melt remaining 1 tablespoon butter; whisk into olive oil.
10
Brush over chicken breasts; sprinkle evenly with remaining 1/2 teaspoon each thyme and salt and 1/4 teaspoon pepper.
11
Roast 35 to 45 minutes or until thermometer registers 170F Serve with tossed salad and crusty French bread, if desired.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter or 3 tablespoons margarine, divided, 1 medium leek, halved lengthwise, rinsed, and thinly sliced (white and light green portion only), ¼ cup finely chopped dried apricot, 3 tablespoons finely chopped almonds, toasted if desired, and more.

Yes, Almond and Apricot Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almond and Apricot Roasted Chicken

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