A delicious easy sheetpan chicken dinner
Recipe Courtesy Stop & Shop
Glazed with a sweet and tangy apricot sauce, this sheet pan chicken and carrots recipe is a festive, fuss-free dinner perfect for holidays or weeknights. Juicy chicken leg quarters roast alongside tender carrots, all finished with a bright glaze of apricot preserves, Dijon, and thyme. Serves 8 with just 10 minutes of prep—comfort food made easy.
Sheet Pan Apricot Chicken and Carrots
Serves 8 | Ready in Prep time Cooking time
Ingredients
- 1 (4.25 lb) chicken leg quarter value pack (4 leg quarters)
- 1 tsp sweet paprika
- 2 lbs medium carrots
- 2 tbsp olive oil
- ½ cup apricot preserves
- 1 tbsp Dijon mustard
- 2 tsp apple cider vinegar
- 2 tsp chopped fresh thyme, divided
Steps
- Preheat oven to 400°F with an oven rack in center position. Line a baking sheet with parchment. Season both sides of the chicken with salt, pepper, and the paprika. Transfer chicken, skin-side up, to prepared baking sheet. Cut the carrots in half lengthwise, then cut crosswise into 2-inch pieces. Arrange carrots around chicken, then drizzle with the oil and season with salt and pepper.
- In a small bowl, combine the apricot preserves, mustard, vinegar, and 1 tsp thyme. Season with salt and pepper. Spoon half of apricot glaze over chicken legs.
- Bake 30 min., until chicken is beginning to brown. Spoon remaining apricot glaze over chicken. Bake 20–25 min. more, until chicken reaches an internal temperature of 165°F and carrots are tender. Sprinkle with remaining 1 tsp thyme before serving.
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