One-Pot Baked Chicken and Apricots with Rice

A white plate with a chicken thigh and apricot halves topped with green herbs.

One-Pot Baked Chicken and Apricots with Rice

Course Main Course

Keyword Chicken Stock, Rosemary, Stock, Apricot, Canned Apricot, Chicken Thighs, Onion, Sage, Olive Oil, Chicken, Rice, Brown Rice, Vegetable Oil, Orange Juice

Cooking Method Oven, Stovetop, One Pot

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 398kcal

Equipment

Oven
Stovetop
12-inch Oven-Safe Skillet Cast iron or stainless steel

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

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.

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