Apricot Chicken Tray Bake
Recipe: #36080
December 14, 2020
Categories: Chicken, Apricot, Onions, Potluck, Oven Bake, No Eggs, Non-Dairy, Canned Fruit, Bone-in Pieces, Chicken Dinner, more
"From out weekday newspaper The West Australian."
Ingredients
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 by Step Method
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
No special items needed.