Apricot Chicken Tray Bake

4
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"From out weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (411.9 g)
  • Calories 354.3
  • Total Fat - 10.8 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 194.3 mg
  • Sodium - 118.4 mg
  • Total Carbohydrate - 53.1 g
  • Dietary Fiber - 6.2 g
  • Sugars - 5.4 g
  • Protein - 14.4 g
  • Calcium - 60.6 mg
  • Iron - 2.2 mg
  • Vitamin C - 44.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200C/180C fan-forced and then grease a large baking tray with sides and line tray with baking paper.

Step 2

Drain apricots, reserving 1/3 cup juice.

Step 3

Remove leaves from 1 rosemary sprig and finely chop and then place soup mix, chopped rosemary, oil and reserved juice in a jug and stir until well combined and arrange chicken, apricots, potato and onion, in a single layer, on prepared tray and drizzle over soup mixture and season with salt and pepper.

Step 4

Bake, turning chicken and adding remaining rosemary sprigs halfway, for 45 minutes or until chicken is cooked through and potato is tender and serve.

Step 5

NOTE - You could use chicken thigh cutlets (bone-in and skin on) instead of drumsticks and cook for a further 5 to 10 minutes or until cooked through.

Tips & Variations


No special items needed.

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