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glazed apricot chicken on plate
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4.67 from 39 votes

Apricot Chicken (Easy Semi-Homemade)

Sticky, sweet, tangy deliciousness. This semi-homemade apricot chicken is a step up from that old recipe with onion soup, jam and Catalina dressing.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 5

Ingredients

  • 3.5 pounds chicken bone-in, skin-on chicken pieces, trimmed of extra fat, Note 1
  • Garnish: chopped parsley

Apricot Glaze Recipe

  • 3/4 cup ketchup
  • 3/4 cup apricot jam or preserves (peach or marmalade ok too)
  • 1 tablespoon red wine vinegar, Note 2
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon garlic, minced (1 clove) or 1/4 tsp garlic powder
  • 1/2 teaspoon each, salt and pepper (or to taste)
  • 2/3 cup finely chopped onions about 1/2 sweet onion
  • 1 1/2 tablespoon cornstarch (this will help sauce stay on chicken)
  • 1/2 tablespoon sugar (optional)

Instructions

  • HEAT OVEN to 375F/191C. Line a roasting pan with sides, sheet pan or 9 x 13 inch ( 23 x 33 cm) pyrex baking dish with aluminum foil sprayed with oil or a double layer of parchment paper. Don't use a pan that is too large or the sauce will burn onto to the pan.
  • MAKE SAUCE/GLAZE: In a large mixing bowl, add all sauce ingredients and mix to combine well. Taste and adjust if needed e.g. more salt, sugar, vinegar, etc. Add chicken and toss to coat evenly. Note 3.
  • BAKE CHICKEN: Use a pan with sides that will fit the chicken comfortably, but that is not too big. Line it with foil and spray with oil. Place chicken and sauce in the pan in a single layer, skin side up. Bake for 30-45 minutes. Cooking time will depend on size of chicken. Instant thermometer should read about 160F/71C. Remove chicken and spoon sauce on top if some has slipped off.
    If desired, broil the chicken about 8 inches/20 cm from heat source for about 4 minutes to brown it on top. Watch that it doesn't burn.
  • SERVE: Transfer to a serving platter, spooning extra sauce on top (or in a separate small bowl to pass around). Garnish with chopped parsley.

Notes

  1. Chicken options: You can use a whole chicken cut up or any chicken parts you like. I prefer skin on, bone-in chicken but you can also use boneless skinless chicken breasts or thighs if you reduce the cooking time. 
  2. Red wine vinegar substitute: If you don't have any, use white wine vinegar, balsamic vinegar or apple cider vinegar.
  3. Sauce Variations: Taste the apricot sauce mixture and adjust it to your liking. Here are a few tweaks you can try:
    • A teaspoon or two of Dijon mustard or soy sauce,
    • A pinch or garlic powder,
    • Add some chopped dried apricots
    • Add some heat with 1/2 teaspoon red pepper flakes
    • Lower calorie version: use sugar free jam.
  4. Make Ahead:
    • Don't mix the sauce with the chicken then freeze as the sauce will become watery.
    • You can prep the recipe a few hours ahead then bake it when needed.
    • The baked chicken will keep warm for an hour in a warm 200F oven, covered with foil.
    • Store leftovers in an airtight container in the fridge for 2-3 days. Or freeze it for up to 3 months.
  5. Craving the old shortcut recipe? Mix a 10 oz bottle of Catalina, Russian or French salad dressing with 1 cup/237ml apricot preserves and a package of dry onion soup mix. Pour over chicken and bake at 350F/177C for an hour. 
 
Nutrition values are estimates. 
Calories: 607kcal | Carbohydrates: 37g | Protein: 41g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 162mg | Sodium: 733mg | Potassium: 561mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 560IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 2mg