Make Ahead Chicken with Balsamic and Apricots Recipe
Not only does this chicken taste amazing but you can make it up to two days ahead and throw it in the oven to cook when ready to eat it! This recipe is sure to become your go-to easy and delicious family dinner favourite.
Ingredients
- 2 whole chickens cut in 8 or 10
- pieces
- Kosher salt and pepper
- 2 Tbs. Italian Seasoning
- 6 cloves garlic, chopped finely
- 1 cup dried apricots, roughly
- chopped
- ½ cup roughly chopped sun
- dried tomatoes
- ¼ cup balsamic vinegar
- ¼ cup honey
- 2 Tbs. olive oil
- 2 bay leaves
- ½ cup white wine
- Chopped parsley to finish it off
- Maldon salt
Instructions
- 1
Line the bottom of a large roasting pan with foil and spread a little olive oil all over the foil.
- 2
Place the chicken pieces in the pan. Sprinkle the chicken all over with salt, pepper, Italian seasoning and the chopped garlic. Using your hands, work all the seasonings in. Add the apricots and sun dried tomatoes to the pan.
- 3
In a bowl or a measuring up, mix together the balsamic vinegar, honey, and olive oil and drizzle over the chicken, using your hands, mix thoroughly. Add the bay leaves to the pan.
- 4
Cover the pan and refrigerate for several hours or up to two days. You can toss the chicken around the marinade every so often.
- 5
Remove from the fridge one hour before baking. Uncover the chicken. Flip the chicken so that the skin side is up and pour the wine all AROUND the chicken (don’t pour it over the chicken or you will wash away all the seasonings).
- 6
Preheat the oven to 350˚F. Bake on the middle rack for 1 hour, the chicken should be a beautiful golden colour. Remove the bay leaves, using a slotted spoon, transfer the chicken to a serving platter (I like to cut some of the larger breast pieces in half), spoon some of the pan juices over the chicken and sprinkle some parsley over the chicken. Transfer the remainder of the pan juices to a serving bowl and serve with a spoon along side the chicken. Serves 8-10
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Make Ahead Chicken with Balsamic and Apricots?
This Make Ahead Chicken with Balsamic and Apricots recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 16 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this make ahead chicken with balsamic and apricots ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.