Simple Baked Apricot Chicken Recipe Perfect for Shabbat (2024)

Recipes By Diet
Kosher Food

Giora Shimoni

A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.

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Updated on 01/25/22

Tested by

Diana Rattray

Tested byDiana Rattray

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

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Ingredients

Oil, for the pan
1 whole chicken, about 3 1/2 pounds, cut into eight pieces
1 tablespoon paprika, or as needed to cover chicken
1/2 cup apricot jam
1/2 cup mayonnaise
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps to Make It

Gather the ingredients.
Oil a13 x 9 x 2-inch or similarly sized baking dish. Arrange the chicken pieces in a single layer in the dish, and sprinkle generously with the paprika.
In a small bowl, mix the apricot jam, mayonnaise, garlic powder, salt, and pepper. Pour the sauce evenly over the chicken.
Cover the baking dish with foil, and refrigerate. Let marinate for a few hours or up to overnight.
Position a rack in the center of the oven and heat to350 F/180 C. Place the covered baking dish in the oven and bake the chicken for 45 minutes. Uncover the dish and bake for another 30 to 45 minutes, or until the chicken is lightly brown, cooked through, and registers 165 F on a thermometer when inserted in the thickest part of the chicken.
Uncover the dish and bake for another 30 to 45 minutes, or until the chicken is lightly brown, cooked through, and registers 165 F on a thermometer inserted in the thickest part of the chicken.
Serve it immediately.

Tip

This recipe calls for bone-in, skin-on chicken, but you can take the skin off if you'd like. Use a meat thermometer to check that your chicken is fully cooked—the internal temperature should be 165 F.
While the recipe calls for a budget-friendly cut-up whole chicken, you may choose to use about 3 1/2 pounds of chicken breasts. thighs, leg quarters, or a combination.

How to Serve Kosher Apricot Chicken

For a weeknight meal, roast some baby potatoes while the chicken cooks, and make these sautéed green beans with red peppers and peanuts.
If you want to offer a wider selection of sides for a Shabbat meal or party, try thisrainbow slaw, some deliciousroasted broccoli with ginger, andIsraeli couscous with cherries and pine nuts.
For dessert, offer a crowd-pleaser like theultimate pareve chocolate cake.

How to Store

Refrigerate leftover apricot chicken within 2 hours and eat it within 3 to 4 days.
To freeze, put the chicken in an airtight container. Label the container with the name and date and freeze for up to 3 months. Thaw the chicken in the refrigerator overnight before reheating.
To reheat the refrigerated or frozen thawed chicken and sauce, place it in a baking dish and cover with foil. Reheat in a preheated 350 F oven for 20 to 30 minutes, or until warmed through.

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Chicken Recipes
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Nutrition Facts (per serving)
505	Calories
34g	Fat
18g	Carbs
31g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4to 6
Amount per serving
Calories	505
% Daily Value*
Total Fat 34g	44%
Saturated Fat 7g	34%
Cholesterol 109mg	36%
Sodium 396mg	17%
Total Carbohydrate 18g	7%
Dietary Fiber 1g	2%
Total Sugars 12g
Protein 31g
Vitamin C 2mg	12%
Calcium 27mg	2%
Iron 2mg	11%
Potassium 310mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

chicken main
apricot chicken
dinner
kosher

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Simple Baked Apricot Chicken Recipe Perfect for Shabbat (2024)

FAQs

Do you need to peel apricots for baking? ›

Apricots may be substituted for their cousins (peaches and nectarines) in most recipes, so feel free to experiment. The perk of using an apricot is that most recipes don't require the smooth skin of the apricot to be peeled.

Do you have to soak dried apricots before baking? ›

Rehydrate the fruits: Dried fruits can be quite hard and dry, so it's often a good idea to rehydrate them before adding them to your baked goods. To do this, simply soak the dried fruits in warm water or fruit juice for 15-20 minutes until they are plump and tender.

Learn More Now ›

Why do you put water in the oven when baking chicken? ›

In humid cooking, we intentionally add water vapor to the oven, preventing rapid drying, and slowing the cooking process. The set-up is simple, but critical to get right. Simply placing a tiny bowl of water in the back of a conventional oven is insufficient to make a difference.

Get More Info ›

Is it better to bake chicken at 350 or 400? ›

Given the fact that drumsticks and thighs are dark meat and won't dry out as easily as breasts, the range from 350 to 450 degrees is okay for baking them. 350 to 375 is generally best for breasts. The best answer to these questions? Simply check the chicken for doneness using an instant read thermometer.

Know More ›

Do you cover chicken when baking in oven? ›

Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results.

Find Out More ›

Do you eat the skin of an apricot? ›

It's best to enjoy apricots whole and unpeeled, as the skin boasts large amounts of fiber and nutrients. Be sure to discard the stone, as it's inedible. calories and fat while also an excellent source of vitamins A and C.

Tell Me More ›

Why do you soak apricots? ›

Rehydration: Dried apricots can be quite dry and chewy, and soaking them in water helps rehydrate the fruit, making it softer and more palatable. Digestibility: Soaking dried fruits can make them easier to digest. The soaking process can break down some of the fibers and make the nutrients more accessible.

Keep Reading ›

Do you peel apricots to eat them? ›

Cleaning and Preparing: Rinse apricots under running water when ready to eat. The skin is edible although should be removed for many different deserts because it will change the texture and appearance. Apricots can be eaten raw, cooked or preserved.