Preheat oven to 425 degrees. Grease a broiler pan then place chicken on pan skin side up and 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 before serving.
Nutrition info uses Smuckers Sugar-Free Apricot Preserves. It also uses all of the glaze, but I always have some left over.
Do not try dipping the chicken into the sauce at the beginning of baking thinking it will make the chicken more flavorful. Due to the sugars in the sauce, it will burn if baked that long! Adding the sauce at the end of baking still provides loads of flavor.
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 is you're egg-free. I've found that some of the primal mayos have a strong taste that can leave an aftertaste. So be sure to use a mild-flavored mayo.
For the apricot preserves, use one that you like! I've found that some sugar-free preserves taste awful, and the taste of this dish largely depends on the preserves. So choose one that you like!