Name: Tzimmes Chicken with Apricots
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 3 lbs chicken thighs; 1 lb rainbow carrots, peeled and cut into 2-inch pieces; 1 red onion, peeled and quartered; 1 cup dried apricots; ⅓ cup olive oil; ⅓ cup honey; ⅓ cup lemon juice; 2 tsp kosher salt; 1 tsp ground cinnamon; 1 tsp ground cumin; 1 tsp lemon pepper; 1 Tbsp minced garlic; Chopped parsley for garnish

Ingredients

Units Scale

3 lbs chicken thighs
1 lb rainbow carrots, peeled and cut into 2-inch pieces
1 red onion, peeled and quartered
1 cup dried apricots
1/3 cup olive oil
1/3 cup honey
1/3 cup lemon juice
2 tsp kosher salt
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp lemon pepper
1 Tbsp minced garlic
Chopped parsley for garnish

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Instructions

Preheat oven to 400 F/204 C. Line a rimmed baking sheet with parchment paper or aluminum foil and set aside.
Place chicken, carrots, onion, and apricots in a large bowl.
Stir together the oil, honey, lemon juice, salt, cinnamon, cumin, lemon pepper, and garlic in a small bowl. Pour the oil mixture over the chicken mixture and toss to coat everything.
Arrange the chicken on the prepared baking sheet then add the carrots, onion, and apricots around the chicken. Pour any remaining juices over everything.
Roast for 30 to 35 minutes or until chicken is done (meat thermometer reads 160 F/71 C) and carrots are fork tender. If carrots are not yet tender, remove the chicken from the sheet pan and cover it to keep warm while the carrots continue cooking for an additional 10-ish minutes. Garnish with chopped parsley and serve.