Simple Baked Apricot Chicken Recipe Perfect for Shabbat (2024)

Giora Shimoni

A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.

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Updated on 01/25/22

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Diana Rattray

Tested byDiana Rattray

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

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Simple Baked Apricot Chicken Recipe Perfect for Shabbat (2)

Prep: 15 mins

Cook: 90 mins

Marinate Time: 3 hrs

Total: 4 hrs 45 mins

Servings: 4to 6 servings

Yield: 8 pieces

19 ratings

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This kosher apricot chicken recipe is so simple and so good that it can become your family's go-to Shabbat lunch recipe quick.

It's a saucy dish is moist enough to serve the day after it's baked—perfect for Shabbat—and so easy to prepare. It also makes a good dinner for busy weeknights.

Just mix the marinade in the morning and let the chicken marinate in the fridge all day. When you get home from work, pop the dish in the oven, and prep your favorite sides or help with homework, do laundry, or any number of things while you wait for the chicken to cook.

"This simple kosher apricot chicken recipe was super easy to prepare and the chicken turned out juicy and full of flavor. I strained the juices through a gravy separator to remove the fat. The chicken was delicious with rice; noodles would work well, too." — Diana Rattray

Simple Baked Apricot Chicken Recipe Perfect for Shabbat (3)

A Note From Our Recipe Tester

Ingredients

Oil, for the pan
1 whole chicken, about 3 1/2 pounds, cut into eight pieces
1 tablespoon paprika, or as needed to cover chicken
1/2 cup apricot jam
1/2 cup mayonnaise
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps to Make It

Gather the ingredients.
Oil a13 x 9 x 2-inch or similarly sized baking dish. Arrange the chicken pieces in a single layer in the dish, and sprinkle generously with the paprika.
In a small bowl, mix the apricot jam, mayonnaise, garlic powder, salt, and pepper. Pour the sauce evenly over the chicken.
Cover the baking dish with foil, and refrigerate. Let marinate for a few hours or up to overnight.
Position a rack in the center of the oven and heat to350 F/180 C. Place the covered baking dish in the oven and bake the chicken for 45 minutes. Uncover the dish and bake for another 30 to 45 minutes, or until the chicken is lightly brown, cooked through, and registers 165 F on a thermometer when inserted in the thickest part of the chicken.
Uncover the dish and bake for another 30 to 45 minutes, or until the chicken is lightly brown, cooked through, and registers 165 F on a thermometer inserted in the thickest part of the chicken.
Serve it immediately.

Tip

This recipe calls for bone-in, skin-on chicken, but you can take the skin off if you'd like. Use a meat thermometer to check that your chicken is fully cooked—the internal temperature should be 165 F.
While the recipe calls for a budget-friendly cut-up whole chicken, you may choose to use about 3 1/2 pounds of chicken breasts. thighs, leg quarters, or a combination.

How to Serve Kosher Apricot Chicken

For a weeknight meal, roast some baby potatoes while the chicken cooks, and make these sautéed green beans with red peppers and peanuts.
If you want to offer a wider selection of sides for a Shabbat meal or party, try thisrainbow slaw, some deliciousroasted broccoli with ginger, andIsraeli couscous with cherries and pine nuts.
For dessert, offer a crowd-pleaser like theultimate pareve chocolate cake.

How to Store

Refrigerate leftover apricot chicken within 2 hours and eat it within 3 to 4 days.
To freeze, put the chicken in an airtight container. Label the container with the name and date and freeze for up to 3 months. Thaw the chicken in the refrigerator overnight before reheating.
To reheat the refrigerated or frozen thawed chicken and sauce, place it in a baking dish and cover with foil. Reheat in a preheated 350 F oven for 20 to 30 minutes, or until warmed through.

Nutrition Facts (per serving)
505	Calories
34g	Fat
18g	Carbs
31g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4to 6
Amount per serving
Calories	505
% Daily Value*
Total Fat 34g	44%
Saturated Fat 7g	34%
Cholesterol 109mg	36%
Sodium 396mg	17%
Total Carbohydrate 18g	7%
Dietary Fiber 1g	2%
Total Sugars 12g
Protein 31g
Vitamin C 2mg	12%
Calcium 27mg	2%
Iron 2mg	11%
Potassium 310mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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