Apricot and Almond Roasted Chicken

Egg-free
Soy-free
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sugar
Dish type
Dinner
Serves
4
Ready in
1 hour

Ingredients

  • 3 tbsp. butter, divided
  • 1 medium leek (white and light green portion only), halved lengthwise, rinsed, thinly sliced
  • 1/4 cup finely chopped dried apricots
  • 3 tbsp. finely chopped almonds, raw or toasted
  • 2 tbsp. seasoned dry breadcrumbs
  • 3/4 tsp. dried thyme, divided
  • 3/4 tsp. salt, divided
  • 1/2 tsp. pepper, divided
  • 4 bone-in, skin-on chicken breast halves
  • 1 tbsp. olive oil

Directions

Prep Time
20 minutes
Cook Time
40 minutes
Ready in
1 hour
  1. Preheat oven to 350°F. In a medium nonstick skillet melt 2 tablespoons of the butter over medium heat. Add leek; cook and stir 3 minutes or until wilted. Stir in apricots, almonds, breadcrumbs, and 1/4 teaspoon each of the thyme, salt and pepper. Remove skillet from heat; set aside.
  2. Rinse chicken and pat dry with paper towels. Carefully loosen (but do not remove) skin. Spread one-fourth of the apricot mixture evenly under the skin. Place chicken, skin side up, in a shallow baking dish; set aside.
  3. Place oil in a small bowl. Melt remaining 1 tablespoon butter; whisk into oil. Brush on chicken; sprinkle with remaining thyme, salt and pepper.
  4. Place chicken in oven. Bake 35 to 45 minutes or until an instant-read thermometer registers 165°F. Serve hot.

Nutritional Information

Serving Size
1
Per Serving
Calories 315, Calories Fat 185, Total Fat 20g, Saturated Fat 7g, Cholesterol 72mg, Sodium 641mg, Carbohydrate 12g, Protein 20g
Serving Size1
Calories315
Calories Fat185
Calories (fat) extra58
Total Fat20g
Total Fat (extra)32
Saturated Fat7g
Saturated Fat (extra)38
Cholesterol72mg
Cholesterol (extra)24
Sodium641mg
Sodium (extra)27
Potassium322mg
Carbohydrate12g
Carbohydrate (extra)4
Fiber2g
Fiber (extra)8
Sugars0g
Protein20g
Omega30g
Vitamin A1028IU
Vitamin A (extra)21
Vitamin C2mg
Vitamin C (extra)5
Iron2mg
Iron (extra)11