Apricot Chicken Tray Bake Recipe

A makeover of a classic, this family favourite apricot chicken is now an easy traybake. This super speedy recipe is ready in under one hour.

The ingredient of Apricot Chicken Tray Bake Recipe

• 695g tub apricot halves in juice
• 4 sprigs fresh rosemary
• 2 tbsp french onion soup mix
• 1 tbsp extra virgin olive oil
• 1kg lilydale free range chicken drumsticks see notes
• 500g baby chat potatoes halved
• 1 red onion cut into thin wedges

The Instruction of apricot chicken tray bake recipe

• preheat oven to 200c 180c fan forced grease a large baking tray with sides line tray with baking paper
• drain apricots reserving 1 3 cup juice remove leaves from 1 rosemary sprig finely chop place soup mix chopped rosemary oil and reserved juice in a jug stir until well combined arrange chicken apricots potato and onion in a single layer on prepared tray drizzle over soup mixture season with salt and pepper
• bake turning chicken and adding remaining rosemary sprigs halfway for 45 minutes or until chicken is cooked through and potato is tender serve

Nutritions of Apricot Chicken Tray Bake Recipe

fatContent: 461 031 calories
saturatedFatContent: 20 7 grams fat
carbohydrateContent: 5 5 grams saturated fat
sugarContent: 31 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 34 grams protein
sodiumContent: 146 milligrams cholesterol

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