Martha Stewart Apricot Dijon Glazed Chicken Recipe

Martha Stewart Apricot Dijon Glazed Chicken Recipe is a French-inspired poultry dish that combines sweet preserves with tangy mustard. These bone-in thighs get a thick coating of apricot jam, honey, and Dijon mustard before roasting until the skin turns deep gold.

I’ve made this several times and found that reducing the glaze properly is what makes the sauce stick rather than sliding off into the dish. If the mixture is too thin when you spoon it on, it won’t create that tacky, lacquered finish you want on the skin.

The chicken thighs need to be bone-in to handle the high heat without drying out. I always use a baking dish that fits the meat snugly so the juices don’t spread too thin and burn on the bottom of the pan. It’s a reliable midweek dinner that tastes like you spent much more time on it than you actually did.

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• Martha Stewart Almond Crusted Chicken Recipe
• Martha Stewart Chicken Divan Recipe
• Martha Stewart Chicken Schnitzel Dill And Sesame Recipe

Martha Stewart Apricot Dijon Glazed Chicken Recipe Ingredients

• 8 chicken thighs (bone-in)
• Salt and black pepper, to taste
• 340g (12oz) apricot jam
• 2 tbsp honey
• 2 tbsp Dijon mustard

How To Make Martha Stewart Apricot Dijon Glazed Chicken Recipe

1. Prepare the oven and chicken: Preheat your oven to 220°C (425°F/Gas Mark 7) and pat the chicken thighs dry with kitchen roll before placing them in a baking dish. Season the skin generously with salt and pepper. Removing the moisture from the skin is the only way to get it crisp under the glaze.
2. Simmer the glaze: Combine the apricot jam, honey, and mustard in a small saucepan over a medium heat and bring the liquid to a boil. Lower the heat and let it simmer for about 15 minutes until the volume has dropped by half and the sauce looks thick. Spoon the warm mixture over each thigh and spread it right to the edges with the back of your spoon.
3. Roast and baste: Put the dish in the oven and bake for 35-45 minutes, using a spoon to pour the pan juices back over the meat every 10 minutes. The chicken is ready when the juices run clear if you pierce the thickest part with a fork and the glaze is dark and bubbly. Check that the internal temperature has reached 75°C (165°F) before taking them out to rest.

Recipe Tips

• Reduce the glaze thoroughly until it coats the back of a spoon heavily before you apply it to the meat. If the sauce is too watery, it will just pool at the bottom of the dish and the chicken will steam rather than roast.
• Use bone-in thighs because they stay juicy during the long roasting time required to caramelise the sugars in the apricot jam. Boneless cuts often overcook and turn tough before the glaze has had a chance to darken properly.
• Space the meat out slightly in the baking dish so the hot air can circulate around each piece. If the thighs are crammed in too tightly, the skin on the sides will stay pale and soft instead of becoming crisp.
• Keep an eye on the sugar in the glaze during the final 10 minutes of cooking as it can turn from dark gold to burnt very quickly. If the top is browning too fast, cover the dish loosely with a piece of aluminium foil.
• Store leftover glaze in a sealed jar in the fridge if you happen to make a double batch for future meals. It works just as well on pork chops or even roasted carrots if you want a sweet and tangy side dish.

What To Serve With Apricot Dijon Glazed Chicken

This chicken has a very bold, sweet flavour so it needs something neutral to balance the plate. Fluffy white rice or a pile of buttery mashed potatoes will soak up the extra apricot sauce perfectly.

For greens, try steamed broccoli or roasted green beans with a bit of lemon juice to cut through the richness of the jam. A simple rocket salad with a sharp vinaigrette also works well to provide a fresh contrast to the sticky glaze.

How To Store Apricot Dijon Glazed Chicken

Fridge

Place the cooled chicken thighs in an airtight container and pour any leftover pan juices over the top to keep them moist. They will stay fresh for up to three days.

Reheat

The best way to reheat these is in the oven at 180°C (350°F/Gas Mark 4) for about 15 minutes until the skin crisps up again. You can use a microwave for two minutes, but the skin will become soft and lose its texture.

Freeze

Wrap each thigh individually in clingfilm before placing them in a freezer bag to prevent freezer burn. They can be frozen for up to two months, but you should defrost them fully in the fridge overnight before reheating.

Martha Stewart Apricot Dijon Glazed Chicken Recipe Nutrition Facts

Per serving (1 of 8):

• Calories 310
• Protein 18g
• Fat 12g
• Carbohydrates 32g
• Sugar 28g
• Sodium 240mg.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but you must reduce the cooking time to 20-25 minutes at 200°C (400°F/Gas Mark 6) so the meat doesn’t dry out. Breasts lack the fat content of thighs, so they won’t be quite as succulent with this heavy glaze.

Why did my Martha Stewart Apricot Dijon Glazed Chicken Recipe skin turn out soggy?

This usually happens if you didn’t pat the chicken dry enough before seasoning or if the oven temperature was too low. Make sure the oven is fully preheated to 220°C (425°F/Gas Mark 7) before the dish goes in.

Is there a substitute for apricot jam?

Peach preserves or orange marmalade are the best alternatives as they have a similar sugar content and thickness. Avoid using jelly, as it lacks the fruit pieces and body needed to create a proper crust.

Can I grill this chicken instead of roasting it?

No, the high sugar content in the apricot glaze will burn almost instantly over a direct flame or under a grill. Roasting in the oven allows the heat to surround the chicken more gently so the meat cooks through while the glaze sets.

Try More Recipes:

• Martha Stewart Chicken Enchiladas Recipe
• Martha Stewart Chicken Soup Rice Recipe
• Martha Stewart Chicken Spinach And Potato Hash Recipe