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Sheet Pan Apricot Chicken and Carrots

Glazed with a sweet and tangy apricot sauce and served with lots of tender carrots, these roasted chicken leg quarters are an easy entertaining dinner that is perfect for Hannukah or any night of the week.

Serves 8
Ready in 65 mins
Prep time 10 mins
Cooking time 55 mins
645 calories per serving


> 1 (4.25 lb) chicken leg quarter value pack (4 leg quarters)
> 1 tsp sweet paprika
> 2 lbs medium carrots
> 2 tbsp olive oil
> 1/2 cup apricot preserves
> 1 tbsp Dijon mustard
> 2 tsp apple cider vinegar
> 2 tsp chopped fresh thyme, divided


Preheat oven to 400°F with an oven rack in center position. Line a baking sheet with parchment. Season both sides of the chicken with salt, pepper, and the paprika. Transfer chicken, skin-side up, to prepared baking sheet. Cut the carrots in half lengthwise, then cut crosswise into 2-inch pieces. Arrange carrots around chicken, then drizzle with the oil and season with salt and pepper.
In a small bowl, combine the apricot preserves, mustard, vinegar, and 1 tsp thyme. Season with salt and pepper. Spoon half of apricot glaze over chicken legs.
Bake 30 min., until chicken is beginning to brown. Spoon remaining apricot glaze over chicken. Bake 20–25 min. more, until chicken reaches an internal temperature of 165°F and carrots are tender. Sprinkle with remaining 1 tsp thyme before serving.

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