Baked Apricot Chicken




  • 1 Chicken – quartered
  •  ¼ cup Herbs de Provence EVOO
  • 2T Apricot Balsamic or to taste
  • 2-3 cloves garlic minced or to taste
  • 1 small onion quartered and separated
  • 8-10 in dried apricots cut half (use fresh apricots if season, pitted and quartered)
  • 1 cup of chicken stock divided
  • 2T Apricot Preserves
  • T ½ corn starch


  1. Preheat oven 350*
  2. Wash and pat dry Chicken
  3. In a small bowl, using your immersion blender (or whisk,) blend together the Herbs de Provence EVOO and the Apricot Balsamic until creamy.
  4. Taste the dressing and add more balsamic if desired.
  5. Fold in the garlic to taste season with salt and pepper.
  6. Using a shallow baking dish, pour in chicken stock then place chicken skin side up in pan and brush with the Apricot/EVOO dressing.
  7. Add the onions and the apricots
  8. Place in oven and bake until internal temperature reads 165* on instant read thermometer. (30-40 minutes)
  9. Remove chicken transfer drippings to sauté pan bring to a simmer. Whisk cornstarch into
  10. remaining ½ cup of chicken stock.
  11. Whisk into drippings and simmer until thickened, add apricot preserves continue whisking until dissolved.
  12. Add more liquid if needed.
  13. Pour over Chicken


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