Crackling chicken skin lacquered with apricot, then a tingle, a citrus flash that recalls grapefruit: whisked with a little soy sauce, Maison Perrotte’s Apricot & Timut Berries Jam glazes the thighs in their final minutes in the oven.
Serves 4 · 10 min + 40 min roasting
- Arrange 8 bone-in, skin-on chicken thighs in a roasting pan, drizzle with olive oil and season with salt.
- Roast at 425°F (220°C) for 25 minutes.
- Mix 4 tbsp of the apricot & Timut berries jam with 1 tbsp soy sauce and brush it over the chicken.
- Roast for 10 to 15 minutes more, until glazed and the thickest part reaches 165°F (74°C).
- Serve with rice or roasted carrots.
The star of this recipe: Apricot & Timut Berries Jam, by Maison Perrotte.
