apricot glazed chicken with potatoes and asparagus

Chicken

Apricot Glazed Chicken with Potatoes & Asparagus

Curry powder is a powerhouse ingredient because it combines a medley of flavorful spices—usually turmeric, fenugreek, coriander and peppers—all in one jar. Increase the heat in this dish by using a hot or red curry powder.

Ingredients

1 ¾ pounds bone-in chicken thighs, skin removed, trimmed
¾ teaspoon salt, divided
¼ teaspoon ground pepper
12 ounces baby potatoes, halved
4 teaspoons extra-virgin olive oil
¼ cup apricot jam
2 teaspoons mustard seeds, toasted
1 teaspoon minced peeled fresh ginger
1 teaspoon curry powder
1 pound asparagus, trimmed
¼ cup chopped fresh cilantro
lime wedges for serving

Directions

Preheat oven to 450°F.
Arrange chicken on a large rimmed baking sheet. Sprinkle with 1/4 teaspoon salt and pepper. Toss potatoes with 2 teaspoons oil and 1/4 teaspoon salt in a medium bowl. Spread around the chicken. Roast for 15 minutes.
Meanwhile, combine jam, mustard seeds, ginger and curry powder in a small bowl. Toss asparagus with the remaining 2 teaspoons oil and 1/4 teaspoon salt in the medium bowl.
After the first 15 minutes of roasting, stir the potatoes and add the asparagus to the pan in a single layer. Top the chicken with the jam mixture. Continue roasting until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, 15 to 18 minutes more. Sprinkle the chicken and vegetables with cilantro and serve with lime wedges, if desired.