One Pan Balsamic Apricot Chicken & Potatoes

• servings: 1/2 cup apricot preserve
• total time: 2 hours 5 minutes

Ingredients

6 chicken thighs

1 lb fingerling potatoes, halved

5 shallots, peeled and halved

10 cloves of garlic, peeled

optional: 1 cup of carrots

3 tablespoons olive oil

2 tablespoons Dijon mustard

1 tablespoon balsamic vinegar

2 teaspoon garlic powder

1 teaspoon onion powder

1 1/2 teaspoon salt

1/4 teaspoon black pepper

Optional garnish: parsley or chives

Directions

Preheat oven to 350 degrees.

In a large oven-safe pan or baking dish, toss fingerling potatoes, garlic, halved shallots and carrots if using with 2 tablespoons olive oil,1/2 teaspoon salt

Season the chicken thighs - rub with remaining teaspoon of olive oil then season with garlic powder, onion powder, the remaining salt, and pepper.

Make the apricot glaze: In a small bowl mix apricot preserves, Dijon, and balsamic vinegar.

Nestle chicken thighs on top of the potatoes and shallots. Spoon the apricot glaze evenly over each thigh. Rub glaze on both sides of chicken.

Bake uncovered for 2 hours

Let rest 5 minutes, then garnish and serve.