5-6bone-in/skin-on chicken thighs, or 3 bone-in breasts or *see Note 1 for boneless chicken
1/3cupapricot jam
1Tablespoonprepared yellow mustard
4teaspoonslemon juice, fresh
1teaspoonlemon zest
1teaspoongarlic, minced
Pinchsalt and freshly ground pepper
3lemon slices, thinly sliced
Fresh thyme leaves, or chopped parsley, for garnish
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Instructions
Preheat oven to 375F.
Heat a skillet (preferably non-stick) over medium-high heat on the stove-top. Pat dry the skin of the chicken thighs and season with a bit of salt and pepper. Add the chicken thighs, skin side down, and cook until nicely golden, about 5-6 minutes.
Meanwhile, prepare the sauce by mixing together the jam, mustard, lemon juice, lemon zest and garlic in a small bowl. Add a pinch of salt and freshly ground pepper and stir in.
When chicken skin is golden, flip over and cook the underside for a minute, then remove chicken to an oven-safe baking pan or dish (not too large - just enough to hold the chicken with a little space between). Spoon the sauce over the chicken pieces.
For bone-in chicken thighs, bake in preheated oven for 15 minutes, then remove from oven and place the lemon slices either on top of the chicken or alongside then. Return to the oven and bake 15 minutes more, or until the chicken is cooked through and reaches at least 165F internal temperature. For bone-in chicken breasts, increase oven cooking time to about 40 minutes total. For boneless chicken thighs, reduce oven time to 15-20 minutes. For boneless chicken breasts, reduce oven time to 25-30 minutes or in all cases, until chicken registers 165F internal temperature.
Serve garnished with fresh thyme leaves.
Notes
You could also use boneless chicken thighs or boneless chicken breasts. Reduce the oven time by 10-15 minutes or until they register 165F internal temperature.
Be sure to read the Ingredient and Cook's Notes above the Recipe Card, for more tips on making this recipe. You'll also find Step-by-Step photos of the preparation of this dish there, as well.