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(583)
Comments
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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.

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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

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. 

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Ratings

5 out of 5
583 user ratings
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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

Susan

I have a lot of fresh apricots now, can I used them instead of the jam?

Megs in the kitchen

Made as written and it was delicious and very flavorful, especially the chickpeas and onions. If you were to sub fish for the chicken, what fish do you think would work best?

Tilde

This dish brings flavours that normally require at least 2-3x the prep time. I love tagine, but it’s not for week nights in a busy family with kids. This however, is. Such a breeze to make. Made as is, used olives filled with almonds (for crunch), topped with pomegranate seeds. Made a faux mint yoghurt dip with geek yoghurt and mint jam. Omnomnom.

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