Apricot Chicken Tray Bake
Created by ImPat on December 14, 2020
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Recipe #36080
Ingredients
- 695 grams apricot halves in juice
- 4 sprigs fresh rosemary
- 2 tablespoons French onion soup mix
- 1 tablespoon extra virgin olive oil
- 1 kilogram Chicken Drumsticks (see notes)
- 500 grams potatoes, halved (baby chat potatoes specified)
- 1 red onion, cut into thin wedges
How to Make
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Step 1: Preheat oven to 200C/180C fan-forced and then grease a large baking tray with sides and line tray with baking paper.
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Step 2: Drain apricots, reserving 1/3 cup juice.
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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.
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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.
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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.
Nutritional Facts
- 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