- Serves: 4
- 8 chicken thighs
- 1 teaspoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Herbs de Provence or dry thyme
- 1 jar (12 ounces) Saint Dalfour apricot jam
- 2 tablespoons honey
- 2 tablespoons Dijon mustar
Preheat oven to 425° F.
Place chicken in a baking dish. In a small bowl, combine the seasonings and sprinkle over the chicken, coating all sides with the mixture; set aside.
In a medium saucepan over medium heat, bring jam, honey and mustard to a boil. Reduce heat to medium-low and simmer until thickened and reduced by half, about 15 minutes. Spoon mixture over chicken thighs, spreading with back of spoon to coat evenly.
Bake chicken, basting with sauce from bottom of dish every 10 minutes, until chicken is cooked through and the internal temperature reaches 165° F, about 40 minutes.
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