This gluten-free apricot chicken is easy to prepare, juicy, tender, and coated in a sweet and sticky apricot glaze that's bursting with a delicious sweet and tangy flavor!
Preheat oven to 425 degrees. Grease a broiler pan then place chicken on the pan skin side up. If you don't have a broiler pan, simply place a folded cooling rack on a baking sheet. Sprinkle with salt and pepper. Then, roast for 40 minutes or until cooked through.
While the chicken is cooking, mix the apricot sauce ingredients in a medium-sized bowl.
With tongs, dip each chicken thigh or leg into the sauce, submerging completely.
Place back onto pan. After all the chicken is coated, return pan to oven for 5 to 10 minutes, or until hot and sizzling.
Brush or dab on additional sauce and serve.
Leftovers can be stored in the fridge for 3 to 5 days.
Notes
Nutrition info uses Smuckers Sugar-Free Apricot Preserves. It also uses all of the glaze, but I always have some leftover.
Do not substitute boneless, skinless chicken. If you do, the chicken will be extremely dry! The bones and skin are what make the chicken juicy and flavorful.
For the mayo, I prefer to use my Easy Homemade 5-Minute Whole30 Mayo or Veganaise if you're egg-free. I've found that some of the primal mayos have a strong taste that can leave an aftertaste. Sobe sure to use a mild-flavored mayo.