Apricot Glazed Chicken with Potatoes and Asparagus
Ingredients
- 1-3/4 pounds bone-in chicken thighs, skin removed, trimmed
- 3/4 tsp salt, divided
- 1/2 tsp ground black pepper
- 12 ounces baby potatoes, halved
- 4 tsp extra-virgin olive oil
- 1/4 cup apricot jam
- 2 tsp mustard seeds, toasted
- 1 tsp minced peeled fresh ginger
- 1 tsp curry powder
- 1 pound asparagus, trimmed
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat oven to 450°F.
- Arrange chicken on a large rimmed baking sheet. Sprinkle with 1/4 teaspoon salt and pepper. Toss potatoes with 2 teaspoons oil and 1/4 teaspoon salt in a medium bowl. Spread around the chicken. Roast for 15 minutes.
- Meanwhile, combine jam, mustard seeds, ginger and curry powder in a small bowl. Toss asparagus with the remaining 2 teaspoons oil and 1/4 teaspoon salt in the medium bowl.
- After the first 15 minutes of roasting, stir the potatoes and add the asparagus to the pan in a single layer. Top the chicken with the jam mixture. Continue roasting until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, 15 to 18 minutes more. Sprinkle the chicken and vegetables with cilantro and serve with lime wedges, if desired.
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