We love a tray bake in our house, and this Chicken tray bake uses canned apricots to add some excitement & sweetness.
First you mix your sauce ingredients together. Then you a everything except the zucchinis to the tray and pour ¾of the sauce over, give it a nice mix and start then cooking in the oven.
It’s nice to baste the chicken and potato’s with the sauce a few times while cooking to get that lovely sauce flavouring everything.
After half an hour, add your zucchini and continue cooking for 15minutes.
Scatter over parsley and serve.
What’s good to serve Apricot Chicken Tray Bake with?
I like to serve it with crusty bread and dip it in to the juices.
Can I use different chicken?
This recipe uses chicken drumsticks, but you could use chicken wings or legs, you would just need to adjust the cooking times accordingly. I would stick to using chicken on the bone otherwise the chicken and potatoes will take different times to cook.
Apricot Chicken Tray Bake
- 6-8 Chicken Drumsticks
- 1 can Apricot Halves
- 2 tbsp Soy Sauce
- 1 tsp Dijon Mustard
- 1 thumb size piece Ginger, minces
- 700 grams Potatoes roasting potatoes preferably
- 2 Capsicums deseeded and cut into chunky pieces
- 3 Zucchinis
- Parsley to garnish optional
Preheat oven to 180 degrees fan bake
Drain the juice from the canned apricots, set aside the fruit and mix the juice with mustard, ginger and soy sauce together.
On a baking tray place your drumsticks, potatoes and capsicum and spoon over ¾ of the sauce, mix well, add the apricot halves.
Place in the oven for 45 mins or until the chicken is cooked and the juices run clear when you cut it open.
While cooking, baste the chicken with the extra sauce every 15 mins.
Once the chicken has been cooking for 30 mins, add your zucchini and return the baking tray back to the oven to continue cooking.
Remove from the oven and scatter with parsley if using.