Kitchen notes · a little help before you start
Apricot Chicken Sheet Pan Dinner Recipe + VIDEO
Apricot-glazed chicken with potatoes and carrots makes a cheerful dinner to bring over on one tray. The glaze has a sweet, tangy edge against the savory seasoning underneath. Brush some over the hot chicken and enjoy the vegetables alongside your first slice.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted · Sheet pan · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Season vegetables before moving aside
Toss potatoes and carrots with their oil and seasoning portion, then move to the tray edges to make space for chicken.
2. Use the remaining seasoning on chicken
Set breasts in the center and add the rest of the oil and spice mixture before putting the tray in the oven.
3. Heat glaze in short intervals
Whisk its ingredients, microwave briefly, stir and repeat until slightly thickened while the chicken and vegetables bake.
Get to know the ingredients
Thin carrot slices
Peel the carrots and slice them thinly. They're preferable to baby carrots here, which take longer to cook.
Apricot jam
Whisk the jam with soy, Worcestershire, vinegar and starch for the separately heated glaze brushed over cooked chicken.
Small potatoes
The small potatoes share the tray with carrots, tossed in oil and seasoning before making room for the breasts.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Apricot Chicken Sheet Pan Dinner Recipe + VIDEO
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Brush glaze after baking
Check the vegetables are cooked and chicken reaches the stated 165°F, then brush apricot glaze over chicken and serve.
A little more help as you go
Breast size can shift the order
Give vegetables a head start when using smaller breasts. Start larger breasts before the vegetables to suit their different cooking times.
Reheat saved portions as allowed
After thawing overnight if frozen, rewarm leftovers in the microwave, skillet or on a lined sheet in the oven until hot.
A few questions you might have
Does the glaze cook on the chicken from the start?
It is heated separately while the tray bakes and brushed over the chicken only after the chicken and vegetables finish.
Is cornstarch added dry over the meat?
Whisk it into apricot jam, soy, Worcestershire and vinegar before the brief microwave heating that thickens the glaze.
Can I freeze leftovers?
Freeze the chicken and vegetables airtight for up to three months. Thaw overnight in the refrigerator before reheating.
Does all the oil go on the potatoes?
Use the first portion on the vegetables and the remaining portion over the chicken in the tray's center.
Why slice the carrots yourself?
Larger carrots cut thinly cook faster than whole baby carrots and are preferred here for flavor.
Any more cooking tips?
This recipe also has 156% of your daily Vitamin A requirements and 12% of your iron needs! Leftovers: Leftover chicken and veggies will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator, if frozen, then rewarm in the microwave, in a skillet on the stove, or on a lined baking sheet at 350ºF until hot. Tips: Chicken breasts come in all shapes and sizes, which can affect the cook time. If you’re using small chicken breasts, you may want to give the veggies a 5-10 minute head start before adding the chicken to the pan. If you’re using large chicken breasts, you may want to let them cook a bit before you add the veggies. Slice your own carrots. Yes, the baby carrots you buy at the store are more convenient, but they actually take much longer to cook than carrot slices. Plus, peeled and sliced larger carrots have better flavor! Line the baking sheet This makes for an even easier cleanup! Once you’re done, you can just take the parchment paper off and toss it. Then all you have to do is give the pan a quick once-over and it’s good to go. No elbow grease required!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
