Kosher Apricot Chicken Recipe

This kosher apricot chicken recipe is so simple and so good that it can become your family’s go-to Shabbat lunch recipe quick.

Gather the ingredients.
Oil a 13 x 9 x 2-inch or similarly sized baking dish. Arrange the chicken pieces in a single layer in the dish, and sprinkle generously with the paprika.
In a small bowl, mix the apricot jam, mayonnaise, garlic powder, salt, and pepper. Pour the sauce evenly over the chicken.
Cover the baking dish with foil, and refrigerate. Let marinate for a few hours or up to overnight.
Position a rack in the center of the oven and heat to 350 F/180 C. Place the covered baking dish in the oven and bake the chicken for 45 minutes. Uncover the dish and bake for another 30 to 45 minutes, or until the chicken is lightly brown, cooked through, and registers 165 F on a thermometer when inserted in the thickest part of the chicken.
Uncover the dish and bake for another 30 to 45 minutes, or until the chicken is lightly brown, cooked through, and registers 165 F on a thermometer inserted in the thickest part of the chicken.
Serve it immediately.

This recipe calls for bone-in, skin-on chicken, but you can take the skin off if you’d like. Use a meat thermometer to check that your chicken is fully cooked—the internal temperature should be 165 F.
While the recipe calls for a budget-friendly cut-up whole chicken, you may choose to use about 3 1/2 pounds of chicken breasts. thighs, leg quarters, or a combination.

For a weeknight meal, roast some baby potatoes while the chicken cooks, and make these sautéed green beans with red peppers and peanuts.
If you want to offer a wider selection of sides for a Shabbat meal or party, try this rainbow slaw, some delicious roasted broccoli with ginger, and Israeli couscous with cherries and pine nuts.