I like to serve this with mashed potatoes and a veggie (lately it’s French cut green beans), but it would be equally good with rice.
Apricot and Mustard Baked Chicken
Slightly modified from Jenny Rosenstrach
6 to 8 skin-on chicken pieces (thighs or drumsticks)
Salt and pepper
3/4 cup apricot jam
2 tablespoons grainy mustard
1/4 cup water
Leaves from 6 sprigs fresh thyme, minced
Preheat the oven to 400°F.
Line a baking sheet with plenty of foil. This is key because the glaze is sticky and you don’t want to spend the evening scrubbing the baking sheet. Place a piece of parchment paper over the last layer of foil. This is also key because the chicken won’t stick to the parchment the way it will stick to the foil.
Place the chicken on the lined baking sheet and sprinkle with salt and pepper. Bake for 30 minutes.
While the chicken is baking, whisk together the jam, mustard, water, thyme, and a little salt and pepper in a small saucepan. Bring to a boil over medium heat and allow to get slightly syrupy. Transfer to a 2-cup glass measuring cup to make it easier to pour.
After 30 minutes, take the chicken out of the oven and pour the sauce evenly over the chicken. Put back in the oven and continue baking for another 30 minutes. If you have a broiler, place the chicken under the broiler on the top rack so it gets golden and crispy.