Ingredients
- 4 Chicken Thighs Bone-in, skin-on
- 1 Tablespoon Vegetable Oil Or olive oil`
- Salt To taste
- Ground Black Pepper To taste
- 1 cup Onion Sliced
- 1 can Apricots 15 ounces, drained, halved
- 1 teaspoon Sage Ground
- 1 Tablespoon Rosemary Dried
- 1 cup Brown Rice
- 2 Tablespoons Orange Juice
- 2 cups Chicken Stock Low sodium
Equipment
- Oven
- Stovetop
- 12-inch Oven-Safe Skillet Cast iron or stainless steel
Instructions
- Preheat oven to 375°F.
- In a 12-inch oven-safe skillet (such as cast iron or stainless steel), heat 1 Tablespoon of oil over medium heat. Season the chicken thighs all over with 1 teaspoon salt and 1 teaspoon pepper.
- Once the oil is hot, add the chicken thighs, skin-side down, and sear until nicely browned and crispy, 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, add sliced onion and sauté until soft and just beginning to turn golden, 5-7 minutes.
- Remove skillet from heat and add rice, apricot halves, rosemary, and sage. Stir to combine and add the orange juice and chicken stock. Nestle the chicken thighs into the mixture, skin-side facing up. Sprinkle a pinch more salt and pepper over the top of the whole skillet.
- Bake uncovered in preheated oven until the rice is cooked, about 40 minutes. Remove from oven and allow to rest 10 minutes before serving. Serve over a bed of arugula or other tender greens.
Nutrition
Nutrition Facts
One-Pot Baked Chicken and Apricots with Rice
Amount per Serving
Calories
398
Calories from Fat 216
% Daily Value*
Fat
24
g
37
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
114
mg
38
%
Sodium
261
mg
11
%
Potassium
478
mg
14
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
23
g
46
%
Vitamin A
125
IU
3
%
Vitamin C
8
mg
10
%
Calcium
37
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Apricot, Brown Rice, Canned Apricot, Chicken, Chicken Stock, Chicken Thighs, Olive Oil, Onion, Orange Juice, Rice, Rosemary, Sage, Stock, Vegetable Oil