Apricot Thyme Chicken and Chickpeas

By Nargisse Benkabbou

Updated April 20, 2026

  • Armando Rafael for The New York Times. Food Stylist: Brett Regot.
Media 1 of 1
Ready In
1 hr
Rating
5(821)
Comments
Read comments

Inspired by the sweet-and-savory balance found in Moroccan tagines, this vibrant sheet-pan dinner delivers bold, layered flavor with minimal effort. At the heart of the dish is a glossy marinade built around apricot jam, which adds a gentle fruitiness and helps keep the chicken tender and juicy as it roasts. The jam is mixed with garlic, thyme, soy sauce and warm spices like turmeric and ginger, creating a rich sauce that flavors both the chicken and the vegetables. As the chicken cooks, a bed of onions and chickpeas soaks up its juices, becoming soft and caramelized. Green olives, added toward the end, bring a brininess that adds contrast. Serve with your choice of sides, such as couscous, rice or flatbread.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 2 ½ to 3 pounds bone-in, skin-on chicken thighs (about 7 chicken thighs) 

  • Fine sea salt

  • ½ cup vegetable or chicken stock 

  • 6 tablespoons apricot jam 

  • 2 tablespoons olive oil

  • 1 ½ tablespoons soy sauce 

  • 2 tablespoons chopped thyme, plus more for garnish if desired

  • 3 garlic cloves, minced or pressed 

  • 1 ½ teaspoons ground turmeric

  • 1 ½ teaspoons ground ginger

  • 2 large onions, thinly sliced 

  • 1 (15-ounce) can chickpeas, rinsed 

  • ½ cup pitted green olives (such as Castelvetrano)

  • Couscous, rice or flatbread, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

39 grams carbs; 32 milligrams cholesterol; 319 calories; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 6 grams fiber; 616 milligrams sodium; 13 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

    1. Step 1

      Heat the oven to 400 degrees. Add the chicken thighs to a large bowl and season them on both sides with ¾ teaspoon salt. 

    1. Step 2

      Make the marinade: In a medium bowl, combine the vegetable stock, apricot jam, olive oil, soy sauce, thyme, garlic, turmeric, ginger and ¾ teaspoon salt. Pour about half of the marinade over the chicken and turn to coat. 

    1. Step 3

      On a sheet pan, combine the onions, chickpeas and remaining marinade and toss to coat. Arrange the onions and chickpeas in a single layer and place the chicken on top, skin side up. Roast for 30 minutes, until the chicken starts to brown.

    1. Step 4

      Remove the pan from the oven, scatter the olives around the chicken and roast for 10 to 15 minutes more, until the chicken is cooked through and golden, and the onions are soft and caramelized.

    1. Step 5

      Garnish with thyme if desired and serve immediately. 

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
821 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Karen

It was like the recipe gods wanted me to make this last night. Chicken thighs in the fridge, just enough Bonne Mamen apricot jam, the exact amount of pitted green Castelvetrano olives left in the jar, and some thyme sprigs destined for the stock pot. Like Daniella, I had one onion and added a second can of chickpeas, because—well, chickpeas. Leftover brown rice to soak the sauce. When done, I flipped the thighs over at the last minute to cover them with the marinade and was rewarded with glossy, mahogany-colored crispy skin. Gorgeous and delicious.

Richard

Just finished roasting this and it looks and tastes fantastic. The recipe was easy to follow (I'm not a very good cook). Will be one of my go-to dinners for when friends come over.

S in VA

If you don't have or don't want to use apricot jam, soak a few dry apricots in water, juice, or white wine until soft, then purée them

Joli

Added cubes of butternut squash and marinated the chicken overnight. I think I have already shared this recipe with 10 friends. Delish!

Gwen in California

Made last night due to an abundance of apricot preserves in my house. It looked beautiful out of the oven and would make a great entertaining dish. My only note is the thyme overwhelms the flavor of the dish… we ate our leftovers with a big scoop of apricot jam on the side to temper that flavor. I’ll definitely make again with much less thyme.

Nina

I love all of these ingredients and was excited to make this recipe. Unfortunately, it was far too sweet for my liking and I haven't made it again. If I were to try again, I would use half (or even less) of the apricot jam and add some type of acid to cut the sweetness.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.