Past Recipes
Apricot-Glazed Chicken Thighs

Apricot-Glazed Chicken Thighs with Roasted Potatoes and Goat Cheese

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Inspired by her love of fresh goat cheese, Chef Liz has created a winning new side dish. Red-skinned potatoes are roasted until golden brown and tender, then tossed with goat cheese compound butter while they're still warm to add creamy, tangy, melty richness. They're paired with crisp-skinned chicken thighs drizzled with a Dijon-apricot glaze, plus a light, peppery arugula salad.

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

  • Calories 740
  • Protein 61g
  • Total Carb 39g
  • Total Fat 38g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    • 3 packets
    • unsalted butter
  • baby arugula
    • 3 ounces
    • baby arugula
  • red-skinned potatoes
    • 12 ounces
    • red-skinned potatoes
  • chicken thighs
    • 4
    • chicken thighs
  • thyme
    • 1/8 ounce
    • thyme
  • garlic
    • 1 clove
    • garlic
  • apricot preserves
    • 1 ounce
    • apricot preserves
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • Champagne vinegar
    • 1 tablespoon
    • Champagne vinegar
  • crumbled goat cheese
    • 1 ounce
    • crumbled goat cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • 2 baking sheets

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Unwrap 1 packet butter, place in a large bowl, and set aside to soften at room temperature until Step 5. Rinse all produce. Pat arugula dry with paper towel. Halve potatoes.

  2. Roast chicken thighs

    Roast chicken thighs

    Line a baking sheet with foil. Pat chicken thighs dry with paper towel and place on prepared baking sheet. Season all over with ½ teaspoon salt and pepper as desired, then arrange skin-side up. Roast until beginning to brown, 20-25 minutes (the chicken will finish cooking in Step 5).

  3. Roast potatoes

    Roast potatoes

    While chicken roasts, on a separate sheet, toss potatoes with whole thyme sprigs, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange potatoes cut-side down in a single layer (the direct contact with the hot baking sheet ensures that the cut sides of the potatoes turn brown). Roast (with chicken) until brown and soft, about 20 minutes.

  4. Make apricot glaze

    Make apricot glaze

    While potatoes roast, mince garlic; still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms; place in a medium heatproof bowl with apricot preserves, ½ packet Dijon, ½ tablespoon Champagne vinegar, and remaining butter (save remaining Dijon and vinegar for Step 6). Microwave until warmed through, 30 seconds.

  5. Finish chicken and potatoes

    Finish chicken and potatoes

    To large bowl with softened butter (not bowl with glaze), add goat cheese, ¼ teaspoon salt, and pepper; using a fork, mash to combine. Once chicken is beginning to brown, brush over apricot glaze; continue roasting until chicken is no longer pink and glaze has caramelized slightly, 6-8 minutes more. Once potatoes are roasted, remove and discard whole thyme sprigs. Add roasted potatoes to bowl with goat cheese butter and toss to coat.

  6. Make salad and plate

    Make salad and plate

    In a separate medium bowl, whisk together remaining Dijon and remaining Champagne vinegar. Whisking continuously, slowly add 1½ tablespoons olive oil to combine, then season with ¼ teaspoon salt and pepper. Add arugula to bowl with vinaigrette and toss to coat. Divide apricot-glazed chicken thighs, roasted potatoes, and salad between serving plates. Dig in!

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