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.
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.