Sheet Pan Apricot Chicken and Green Beans

Juicy roasted chicken thighs bake alongside crisp-tender green beans and sweet onion, then get brushed with a tangy apricot-Dijon glaze for an easy one-pan dinner.

Prep: 15 min · Cook: 40 min · Yield: 4 · Method: Oven

Ingredients

• 2.5 pounds bone-in, skin-on chicken thighs
• 1 pound fresh green beans
• 1 medium yellow onion
• 0.5 cup apricot preserves
• 2 tablespoons dijon mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1.25 teaspoons kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with foil or parchment for easier cleanup. (about 5 min) — 425°F
2. Whisk the apricot preserves, Dijon mustard, and apple cider vinegar in a small bowl until smooth. (about 3 min)
3. Trim the green beans. Cut the onion into 1-inch wedges. Toss both with 1 tablespoon of the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then spread them over the sheet pan. (about 5 min)
4. Pat the chicken thighs dry. Rub them with the remaining 1 tablespoon olive oil, then season with garlic powder, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Arrange the chicken skin-side up among the vegetables. (about 5 min)
5. Roast for 25 minutes. Brush the chicken generously with the apricot glaze, reserving a little for serving. Continue roasting for 10 to 15 minutes, until the thickest thigh reaches 165°F and the skin is browned. If needed, broil for 1 to 2 minutes to deepen the color, watching closely. (about 40 min) — 425°F
6. Rest the chicken for 5 minutes. Toss the vegetables with the pan juices, then serve with the remaining apricot glaze. (about 5 min)