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Apricot chicken tray bake recipe
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Revamped classic apricot chicken, now a quick and easy traybake, ready in under an hour.
Ingredients:
  • 695g tub apricot halves in juice
  • 4 sprigs fresh rosemary
  • 40.00 ml French onion soup mix
  • 18.20 gm extra virgin olive oil
  • 1kg Free Range Chicken Drumsticks (see notes)
  • 500g baby chat potatoes, halved
  • 1 red onion, cut into thin wedges
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Grease a large baking tray with sides and line it with baking paper.
  • Start by draining the apricots and set aside 1/3 cup of the juice. Remove the leaves from 1 sprig of rosemary and finely chop them. In a jug, combine the soup mix, chopped rosemary, oil, and the reserved apricot juice, stirring until everything is well mixed. On a prepared tray, arrange the chicken, apricots, potato, and onion in a single layer. Drizzle the soup mixture over the ingredients and season with salt and pepper.
  • Roast the chicken and potatoes for 45 minutes, turning the chicken and adding the remaining rosemary halfway through. Serve when the chicken is cooked through and the potato is tender.

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