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Almond and Apricot Roasted Chicken

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“Recipe from Walmart”

Ingredients Nutrition

  • 3 tablespoons butter or 3 tablespoons margarine, divided
  • 1 medium leek, halved lengthwise, rinsed, and thinly sliced (white and light green portion only)
  • 14 cup finely chopped dried apricot
  • 3 tablespoons finely chopped almonds, toasted if desired
  • 2 tablespoons seasoned dry bread crumbs
  • 34 teaspoon dried thyme leaves, divided
  • 34 teaspoon salt, divided
  • 12 teaspoon pepper, divided
  • 4 bone-in skin-on chicken breast halves
  • 1 tablespoon olive oil


  1. Preheat oven to 350°F Melt 2 tablespoons of the butter in medium nonstick skillet over medium heat. Add leek; cook and stir 3 minutes to wilt. Stir in apricots, almonds, breadcrumbs, 1/4 teaspoon each of the thyme, salt, and pepper. Remove from heat; set aside.
  2. Rinse chicken with cold water and pat dry with paper towels. Carefully loosen, but do not remove, skin from breasts. Evenly spread one-fourth of mixture under the skin of each breast. Place chicken, skin-side up, in shallow baking dish; set aside.
  3. Melt remaining 1 tablespoon butter; whisk into olive oil. Brush over chicken breasts; sprinkle evenly with remaining 1/2 teaspoon each thyme and salt and 1/4 teaspoon pepper.
  4. Roast 35 to 45 minutes or until thermometer registers 170°F Serve with tossed salad and crusty French bread, if desired.

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