A healthy and complete dinner on just one tray, this Sheet Pan Apricot Chicken and Potatoes is full of flavor, low on fuss, and perfect for the whole family.
Article summary:
Sheet pan apricot chicken and potatoes is a nutritious and easy-to-make one pan meal. In this post, I will share illustrated instructions on how to make this recipe, serving suggestions, will answer common questions, and more.
Table of contents
- This sheet pan apricot chicken is...
- Recipe ingredients
- Ingredient substitutions
- Is this sheet pan chicken and potatoes recipe gluten-free?
- What type of potatoes are best for this recipe?
- Do you need to peel the potatoes?
- What type of apricot jam is best for this apricot chicken?
- A tip for the easiest mess-free roasted vegetables:
- How to make this apricot chicken...
- How to make the best sheet pan chicken and vegetables every time:
- Can apricot chicken be frozen?
- How long does apricot chicken last?
- What do you serve this chicken dish with?
- What tools do you need to make this recipe?
- Other chicken dinner recipes you might like:
There's nothing like a one pan dinner to make you feel like you won at dinner. Well, I guess, it's really only great if that dinner tastes great, too. 😉 This Sheet Pan Apricot Chicken and Potatoes is all that and more.
With fresh roasted potatoes and veggies, juicy chicken, and a lip smacking apricot glaze, this weeknight dinner recipe is hard to beat!
A string of running injuries this summer means unexpected lessons learned, too.
One of those lessons is to make the most of every stage I'm in-- whether it be in running, life, professionally, or otherwise.
Because in the case of running -- and often in other areas of life, too -- I end up injured or wrestling with something because of weaknesses or issues in other areas.
And, as much as I would love to just sit back and have a pity party about why I can't run or run normally, I have to remind myself to look at the full picture.
Is there a reason I'm injured? And if so, how can I shore up that weakness to not only heal the injury, but also get stronger for what's ahead?
Not only does picking up this viewpoint help me stay more positive (and staying away from any pity parties), but it also helps me to focus on how this season can have a purpose in the larger picture of life. It also teaches me to keep my mind occupied with helpful thoughts throughout recovery.
Another thing I've been trying to do to stay positive is to spend my time I would have usually spent running doing other constructive hobbies or activities. After all, it is kind of nice to have more time (and energy!) to walk the dog, make cookies with Chris, or work through my ever-growing must-read list.
Of course, on that hobby list is also cooking. Even though it's technically now my job, I also love a good evening of free-flowing in the kitchen. Not recording any recipe measurements or steps, cooking times, or temperatures; just listening to music, experimenting, and -- most definitely-- enjoying a glass of my favorite vino.
This sheet pan apricot chicken and potatoes recipe is a recipe that came to me on one of those experimental cooking sessions. With apricot jam to use up, fresh potatoes from the farmer's market, and the desire to not dirty too many dishes, I set out to discover a new dish.
I started by playing around with flavor combinations and cooking techniques to create a dish that starred juicy chicken, tender roast vegetables, and -- of course -- a jammy apricot glaze.
Although the first few tries resulted in chicken that was tender, either the veggies weren't cooked enough or the seasoning was off. And so, in the following days I set to work to perfect it all for you.
The end result: tender chicken with perfectly roast veggies, hints of rosemary, and a Dijon-accented apricot jam glaze that takes the dish from delicious to memorable. And I hope it brings you at least a few moments of reprieve for you, too, no matter whatever you do (or do not) have on your plate right now.💓
This sheet pan apricot chicken is...
- Juicy
- Tender
- No-fuss
- Easy to clean up from
- A complete meal
- Gluten-free
- Family-friendly
- Perfect for leftovers
- Naturally sweet
- Herbal
- Filling
- A favorite weeknight dinner recipe
Make dinner tonight that much easier by making this complete sheet pan dinner. It's simple, flavorful, and has no gluten or processed ingredients. You will love it!
Recipe ingredients
- Boneless skinless chicken breasts
- Potatoes -- russet, golden, or Yukon gold potatoes are what we want for this recipe. Peel them if you like, but you don't have to
- Carrots
- Onions
- Fresh rosemary
- Apricot preserves or jam -- preferably all-fruit or reduced sugar jam to keep the added sugar low
- Olive oil
- Dijon mustard
- White wine vinegar
- Dried apricots -- I prefer the sulfur-free dried apricots because they're more tender and have a more natural flavor, but standard dried apricots work okay, too
Ingredient substitutions
- Chicken thighs - the same amount (1-1.25 pounds) boneless skinless chicken thighs will also work in place of the chicken breasts, though you will only need to cut them in half
- Sweet potatoes - these naturally sweet spuds will work in place of the white potatoes though the end result will be decidedly, uh, sweeter. 😉
- Dried rosemary - dried rosemary substitutes for fresh without a problem; Just use 1 teaspoon dried rosemary
- Other herbs - don't have dried rosemary? ½ teaspoon dried thyme works fine as a substitute, too!
- Apple cider vinegar
- Whole grain mustard
Is this sheet pan chicken and potatoes recipe gluten-free?
Yes, this sheet pan chicken recipe has no wheat or gluten ingredients in it, so it is a naturally gluten-free recipe!
What type of potatoes are best for this recipe?
Russet potatoes, golden potatoes, or Yukon gold potatoes are perfect for this recipe. They cook up super buttery and delicious. Waxier potatoes, like red or new potatoes, work in this recipe but aren't as good because their texture is a little drier and crumbly.
Do you need to peel the potatoes?
You don't have to peel the potatoes, so only go through at fuss if you prefer them without skin.
What type of apricot jam is best for this apricot chicken?
Any jar of your favorite brand of apricot jam will work well for this recipe. For the sake of keeping the processed sweeteners low, however, I do recommend using a reduced sugar or all fruit apricot jam if you can.
A tip for the easiest mess-free roasted vegetables:
Here's one of my best pro-tips for ya that I got from Smitten Kitchen: save yourself the extra clean-up by tossing your veggies in the oil directly on the pan! Just pour the oil on the sheet pan first, then add your veggies, seasoning and toss!
Try it with this recipe and I bet you won't go back to the mixing bowl. 😉
How to make this apricot chicken...
Have this sheet pan dinner on the table in just a few easy steps! For the complete recipe and specific measurements, see the recipe card at the bottom of this post.
- Preheat the oven and whisk up the apricot glaze.
- Toss the chicken and apricots in the glaze. Set aside.
- Toss the veggies in olive oil, salt, and rosemary.
- Roast the vegetables for 14 minutes.
- Stir the chicken and apricots into the vegetables.
- Roast the chicken with the veggies for 20-22 minutes longer, stirring halfway through.
- Remove the sheet pan chicken and potatoes from the oven and serve hot!
Whisk up the ingredients for the apricot sauce 
Add the chicken and dried apricots to the sauce 
Turn the chicken and apricots in the sauce until covered 
Combine the vegetables, olive oil, salt, and rosemary on a baking sheet 
Toss the veggies together and then roast 
Add the chicken and apricots to the sheet pan 
Stir the chicken and apricots in until the sauce evenly covers the vegetables. Roast further!
How to make the best sheet pan chicken and vegetables every time:
- Marinade the chicken in the apricot sauce while you prep the rest of this ingredients and give the veggies their preliminary roast. This gives the chicken some extra time to pick up the sauce flavors.
- Stir the veggies throughout cooking - stirring the veggies helps them to cook evenly. Stir the veggies before stirring in the chicken and half way through the baking time with the chicken.
- Evenly spread the chicken and vegetables out on the pan - this is my other pro-tip for roasting veggies. Spreading the veggies out evenly will help them cook evenly. Make sure the pan isn't overcrowded either, so the veggies can caramelize and not get mushy.
- Use boneless skinless chicken - using bone-in or skin-on chicken will extend the needed cooking time and throw off the recipe.
- Cut all the veggies in the same size - uniformity helps the veggies to cook evenly.
- Preheat your oven - get the temperature up to the roasting temperature before adding the veggies. They need a nice and hot oven to roast up beautifully!
Can apricot chicken be frozen?
Yes, you can freeze the apricot chicken pieces in the marinating sauce. Simply seal it up in a freezer-safe sealed bag and freeze for up to 2 months. Defrost in the refrigerator for 30-36 hours before using it as directed in this recipe.
How long does apricot chicken last?
This sheet pan chicken will last for 4-5 days covered in the refrigerator.
What do you serve this chicken dish with?
This chicken and potato dish serves up well as its own dish, but is also delicious with the following sides and drinks:
- Air fryer green beans
- Steamed brown rice
- Green salad
- Air fryer zucchini
- Sauvignon blanc
- A glass of Pinot grigio, sauvignon blanc, or even viognier wine
What tools do you need to make this recipe?
- Cutting board
- Chef knife
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Large rimmed baking sheet
- Heat-safe spatula or turner
- Meat thermometer
More chicken dinner recipes:
- Sheet Pan Chicken Sausage & Veggies
- Rubbed Turmeric Chicken
- Sheet Pan Chicken Fajitas
- Peanut Butter Chicken Curry
- Sheet Pan Cuban Mojo Chicken
- Mexican Grilled Chicken
- Spicy Honey Grilled Chicken
- Chicken and Vegetable Stir-Fry
- Thai Chicken Salad
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Thank you so much for your feedback and support of Mae's Menu!
Sheet Pan Apricot Chicken and Potatoes
A healthy and complete dinner on just one tray, this Sheet Pan Apricot Chicken and Potatoes is full of flavor, low on fuss, and perfect for the whole family.
To make the most flavorful chicken, we toss it in the apricot sauce while the oven is preheating and the vegetables are doing their initial roast.
To save on clean-up, we will toss all the vegetables together on the baking sheet. That's right -- there's no need to fuss with another mixing bowl! Just pour the olive oil on the pan, top with the veggies and seasoning, and then turn the veggies around on the pan until evenly covered in the oil and seasonings.
Ingredients
Chicken
- ⅓ cup reduced sugar or all-fruit apricot jam
- 2 tablespoons white wine vinegar
- 1 teaspoon dijon mustard
- 1 ½ tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 1-1.25 pounds boneless skinless chicken breasts, cut into thirds or quarters*
- ¼ cup dried apricots, chopped
Potatoes
- 1 ½ tablespoon olive oil
- 2 cups carrot coins (¼" thick)
- 2 cups diced onion (¼" cubes)
- 3 cups cubed potatoes (¼" cubes)
- ¼ teaspoon salt
- 1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a large mixing bowl, whisk together the apricot jam, vinegar, mustard, olive oil, salt, and black pepper until smooth (there might be a few chunks of apricot left; that's ok!).
- Add the chicken breast and dried apricots to the apricot sauce. Gently fold the chicken in until all the chicken is covered. Set the bowl aside.
- Pour the remaining 1 ½ tablespoons olive oil directly on a large (13 x 18") rimmed baking sheet. Add the carrots, onion, potatoes, salt, and rosemary to the pan. Stir the veggies in the oil with your hands or a rubber spatula until evenly covered in the oil and seasonings.
- Roast the veggies in the oven for 14 minutes.
- Remove the veggies from the oven and stir the chicken and apricot mixture in until the vegetables are evenly covered in the apricot glaze. Spread the chicken and vegetables out evenly and return to the oven. Roast for 20-22 more minutes, stirring the chicken and vegetables halfway through, or until the potatoes are tender when pierced and the chicken is cooked through or reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the sheet pan chicken from the oven and serve hot!
Notes
*Cut the chicken into quarters if the breasts are very large and into thirds if normal size.
1. You can also use boneless skinless chicken thighs for this recipe too. You only need to cut them in half, however (not into thirds or quarters).
2. Golden (or "Yukon Gold") potatoes or russet potatoes are the best potatoes for this dish. You don't need to peel them unless if that's your preference.
3. I prefer dried apricots without sulfur since they have fewer chemicals, are more tender, and tend to have a more authentic apricot flavor. You can use the classic dried apricots, however. Whichever you prefer.
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Nutrition Information
Yield
5Serving Size
⅕ RecipeAmount Per Serving Calories 394Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 77mgSodium 458mgCarbohydrates 41gFiber 4gSugar 22gProtein 31g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
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