Name: 3 steps to the perfect apricot chicken traybake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 405g can apricot nectar; 1/2 cup water; 40g pack french onion soup mix; 2 tsp Moroccan seasoning blend; 1 brown onion, sliced thickly; 2 cloves garlic, crushed; 1/2 cup dried apricots; Freshly ground black pepper, to season; 8 chicken thigh cutlets, skin on; 150g green beans, halved lengthways; 30g baby spinach; Toasted flaked almonds, chopped parsley, microwave white rice, to serve

Over here at BHG, we’re always looking to create the next recipe that makes midweek dinners easy, yet full of flavour. Everyone indeed loves apricot chicken – with nostalgic flavours and an ease to whip it up with minimal effort, it’s a weeknight dinner. But we’ve made it even easier with our delicious traybake apricot chicken. It’s a no-fuss, one-tray wonder that brings comfort and bold flavour to the table with minimal cleanup.

Ingredients

405g can apricot nectar

1/2 cup water

40g pack french onion soup mix

2 tsp Moroccan seasoning blend

1 brown onion, sliced thickly

2 cloves garlic, crushed

1/2 cup dried apricots

Freshly ground black pepper, to season

8 chicken thigh cutlets, skin on

150g green beans, halved lengthways

30g baby spinach

Toasted flaked almonds, chopped parsley, microwave white rice, to serve

Method

Step 1

Preheat oven to 220°C/200°C fan-forced.

Step 2

In a large deep roasting pan, combine nectar, water, soup mix, Moroccan seasoning, onion, garlic and dried apricots. Season with pepper.Arrange chicken on top. Cover with foil. Roast for 45 minutes, basting twice during cooking, until chicken is almost cooked through. Uncover, add beans, roast a further 10–15 minutes, until the chicken is cooked through.

Step 3

Top chicken with spinach, almonds and parsley. Serve with rice.

BHG Food shoot | Tues 22 April | July issue *(Credit: (Photography Tim Roberts Styling Lucy Busuttil Recipes Clare Maguire + Sarah Murphy))*

Can I make an apricot chicken traybake ahead of time?

Yes! Apricot chicken traybake is perfect for prepping ahead. You can assemble all the ingredients in the baking dish, cover it tightly, and refrigerate for up to 24 hours before roasting. This makes it a convenient option for busy days, allowing the flavours to absorb into the chicken even more. Just bake it straight from the fridge, adding a little extra cooking time if needed.

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

Clare Maguire

Clare Maguire is a private chef and recipe developer inspired by global culinary adventures. Her journey includes crafting pasta at one of London’s top pasta restaurants, Padella, mastering tarte tatin in France, and creating red curry paste in Thailand.