Skillet Apricot Chicken Bake (with potatoes)
Soft chicken and potatoes glazed with an apricot glaze, oven baked in the skillet!
Equipment
- large skillet
Ingredients
Chicken and Potatoes
- 8 chicken drumsticks or breasts
- 4-6 potatoes, sliced into wedges
- 1 Tbsp coarse salt
- 2 bay leaves
- 2 Tbsp oil
- 1 onion, diced
Glaze
- 1/3 cup apricot jam
- 2 Tbsp pineapple juice
- 1 Tbsp ketchup
- 1 Tbsp brown sugar
- 1/2 Tbsp rice vinegar
- 1 tsp sriracha hot sauce
- 1 tsp garlic powder
- 1 tsp paprika
To finish:
- 1 Tbsp parsley finely chopped
Instructions
Boil chicken and potatoes
- Place chicken and potato wedges into a pot and cover with water. Bring to a boil, lower the heat and add the salt and bay leaf. Cook until tender, 35-40 minutes.
- Preheat oven to 390º ƒ / 200ºc
- In the meantime, heat oil to a skillet and then add the diced onion. Saute for 5-7 minutes, until the onions just start to turn golden.
- Spread the onions out on the bottom of the skillet in an even layer and add the boiled chicken on top. Arrange the potato wedges around the chicken.
Glaze
- Add all ingredients for the apricot glaze to a bowl and mix well to combine. Brush over the chicken and potatoes, reserving some for the second baste. Add a grind of pepper over the potatoes.
Bake
- Place in the oven uncovered to bake for 15 minutes, and then carefully brush again with sauce. Return to the oven for another 15-20 minutes, until the chicken is a beautiful color. Sprinkle with chopped parsley. Serve hot!
