Recipe Thursday 05/15/25 ft. Apricot Glazed Chicken with Potatoes & Asparagus

https://www.eatingwell.com/gallery/7896935/seasonal-recipes-for-april/ Apricot Glazed Chicken with Potatoes & Asparagus

Ingredients

• 1 ¾ pounds bone-in chicken thighs, skin removed, trimmed

• ¾ teaspoon salt, divided

• ¼ teaspoon ground pepper

• 12 ounces baby potatoes, halved

• 4 teaspoons extra-virgin olive oil

• ¼ cup apricot jam

• 2 teaspoons mustard seeds, toasted

• 1 teaspoon minced peeled fresh ginger

• 1 teaspoon curry powder

• 1 pound asparagus, trimmed

• ¼ cup chopped fresh cilantro

• Lime wedges for serving

Directions

1. Preheat oven to 450°F.

2. Arrange chicken on a large rimmed baking sheet. Sprinkle with 1/4 teaspoon salt and pepper. Toss potatoes with 2 teaspoons oil and 1/4 teaspoon salt in a medium bowl. Spread around the chicken. Roast for 15 minutes.

3. Meanwhile, combine jam, mustard seeds, ginger and curry powder in a small bowl. Toss asparagus with the remaining 2 teaspoons oil and 1/4 teaspoon salt in the medium bowl.

4. After the first 15 minutes of roasting, stir the potatoes and add the asparagus to the pan in a single layer. Top the chicken with the jam mixture. Continue roasting until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, 15 to 18 minutes more. Sprinkle the chicken and vegetables with cilantro and serve with lime wedges, if desired.