Apricot Glazed Chicken with Potatoes and Asparagus
Roast chicken until juicy perfection, topping with sweet jam and serving with tender potatoes and asparagus—serve garnished with cilantro and a squeeze of lime for a flavorful meal.
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Oven
- Mixing bowl
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 1-3/4 pounds bone-in chicken thighs, skin removed, trimmed
- 3/4 tsp salt, divided
- 1/2 tsp ground black pepper
- 12 ounces baby potatoes, halved
- 4 tsp extra-virgin olive oil
- 1/4 cup apricot jam
- 2 tsp mustard seeds, toasted
- 1 tsp minced peeled fresh ginger
- 1 tsp curry powder
- 1 pound asparagus, trimmed
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
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