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Apricot Dijon Roasted Chicken

Apricot Dijon Roasted Chicken

Yield 4 servings
Prep time
5 Min
Cook time
25 Min
Total time
30 Min
Cook modePrevent screen from turning off

Ingredients

Main Day Prep Items / Reused Components

Instructions

  1. Preheat oven to 450 degrees F. Line two large sheet pans with parchment paper.
  2. On one sheet pan, put the Sliced Red Onion, add the Spatchcocked Chicken on top, and add the halved apricots on the outside edges of the sheet pan.
  3. Put about 1/2 of the Apricot Dijon Sauce in a bowl and baste the chicken well with the sauce. Pour any remainder in the bowl over the chicken.
  4. To the other sheet pan, add the sweet potatoes and broccoli. Spray with avocado oil and add a good pinch of kosher salt and pepper. Put in the oven on the top rack. Cook for 30-50 minutes, remove, and reserve 1/2 Roasted Sweet Potatoes for BBQ Shrimp Quinoa Bowls.
  5. Cook the chicken on the center rack for 45-55 minutes, checking after 45 minutes (skin will get dark and crispy) to see if the chicken has reached 160 degrees F in the thickest part. Remove the chicken once it reaches that temperature (will continue to raise 5 degrees F while it sits) and place on the counter (not on top of the oven) so it begins to cool. Let it rest for 10 minutes before cutting. Reserve 2/3 Roasted Chicken for Roasted Apricot and Chicken Salad and BBQ Chicken Quinoa Casserole. Reserve 4 of the apricot halves for Roasted Apricot and Chicken Salad and reserve 1/2 Roasted Red onion for Roasted Apricot and Chicken Salad.
  6. To serve, put the Roasted Broccoli and Sweet Potatoes on the bottom, top with chicken, roasted red onions and apricot halves. Drizzle with a touch of Apricot Dijon Sauce.

Notes

Components to Save:

Reserve 1/2 Roasted Sweet Potatoes for BBQ Shrimp Quinoa Bowls

Reserve 2/3 Roasted Chicken remove from bones and shred for Roasted Apricot and Chicken Salad and BBQ Chicken Quinoa Casserole

Reserve 4 of the apricot halves for Roasted Apricot and Chicken Salad

Reserve 1/2 Roasted Red onion for Roasted Apricot and Chicken Salad

Nutrition Facts

Calories

408

Fat

11 g

Sat. Fat

2 g

Carbs

52 g

Fiber

12 g

Net carbs

38 g

Sugar

18 g

Protein

32 g

Sodium

450 mg

Cholesterol

54 mg
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