Ingredients
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1 (4.25 lb) chicken leg quarter value pack (4 leg quarters)
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1 tsp sweet paprika
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2 lbs medium carrots
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2 tbsp olive oil
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1/2 cup apricot preserves
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1 tbsp Dijon mustard
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2 tsp apple cider vinegar
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2 tsp chopped fresh thyme, divided
Steps
1
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.
2
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.
3
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.
