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Apricot Chicken & Potatoes, Bubby's Treasured Recipes

Apricot Chicken & Potatoes

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A comforting one-pan dinner of chicken, potatoes, and onions baked slowly under a sweet apricot-style glaze.
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Ingredients Method Notes

Ingredients
  

  • 4 chicken leg quarters
  • 3 potatoes, quartered
  • 1 onion, sliced into half-moons
  • 1/4 cup (60 mL) ketchup
  • 1/2 cup (120 mL) duck sauce
  • 1 tsp paprika
  • Kosher salt, for sprinkling
  • Black pepper, for sprinkling

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Arrange the chicken and quartered potatoes in a 9x13-inch baking dish.
  3. In a bowl, combine the sliced onion, ketchup, duck sauce, and paprika.
  4. Season the chicken and potatoes lightly with salt and pepper, then spread the onion-sauce mixture over the top.
  5. Cover tightly and bake for 2 hours.
  6. Uncover and bake for about 30 minutes more, until browned at the edges, the potatoes are tender, and the chicken reaches 165°F (74°C).

Notes

Recipe #190
Yield: 4 generous servings
Category: Chicken & Meat
Helpful Notes
  • Use duck sauce for the glaze.
  • The family notes mention an apricot-jam-and-honey alternative, but do not specify a ratio.
  • For even browning, spoon some pan sauce over the chicken when uncovering.
Storage
Refrigerate leftovers promptly in a covered container. Reheat until hot throughout.
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