Published on February 01, 2023

curry chicken

Apricot glazed chicken with potatoes and asparagus

This vibrant and flavorful roasted chicken and vegetable dish is a weeknight winner. Tender chicken thighs are glazed with a sweet and tangy apricot-mustard mixture, while roasted potatoes and asparagus add a healthy and satisfying side. With minimal prep time and easy clean-up, this recipe is perfect for busy weeknights, delivering a delicious and well-balanced meal the whole family will love.

Prep time: 15 min Total time: 45 min Servings: 4 Serving size: 3 oz of chicken with ¾ cup vegetables

Ingredients:

  • 1 ¾ pounds bone-in chicken thighs, skin removed, fat trimmed
  • ¾ teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 12 ounces baby potatoes, halved
  • 4 teaspoons extra virgin olive oil, divided
  • ¼ cup apricot jam
  • 2 teaspoons mustard seeds, toasted
  • 1 teaspoon minced, peeled, fresh ginger
  • 1 teaspoon curry powder
  • 1 pound asparagus, trimmed
  • ½ cup chopped, fresh cilantro, if desired
  • lime wedges for serving, if desired

Directions:

  1. Preheat oven to 450°F. Arrange chicken on a large rimmed baking sheet. Sprinkle with ¼ teaspoon salt and pepper. Toss potatoes with 2 teaspoons of olive oil and ¼ teaspoon salt in a medium bowl. Spread potatoes on a baking sheet around the chicken. Roast for 15 minutes.
  2. In a medium bowl, toss asparagus with the remaining 2 teaspoons of olive oil and ¼ teaspoon salt. Set aside.
  3. Meanwhile, combine apricot jam, mustard seeds, ginger and curry powder in a small bowl.
  4. After the first 15 minutes of roasting, stir the potatoes and add the asparagus to the baking sheet in a single layer. Top the chicken with the jam mixture. Continue roasting, approximately 15 to 18 minutes more or until the vegetables are tender and a thermometer inserted into the thickest part of the chicken, without touching bone, registers 165°F.
  5. Serve immediately. If desired, sprinkle the chicken and vegetables with cilantro and serve with a lime wedge.

 

Nutrition Information Per serving

  • Calories: 330 calories
  • Protein: 25 grams
  • Total fat: 14 grams
  • Saturated fat: 3 grams
  • Monounsaturated fat: 7 grams
  • Cholesterol: 110 milligrams
  • Carbohydrate: 29 grams
  • Fiber: 4 grams
  • Sodium: 750 milligrams
  • Potassium: 920 milligrams
  • Phosphorus: 280 milligrams

 

Nutrition Information compiled from the USDA’s Food Data Central for standard reference, accessed 2/1/23.

 

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