Rosemary Apricot Skillet Chicken
Makes 6 servings
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 6 bone-in skin-on chicken thighs
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • ½ cup apricot preserves
  • ⅓ cup chicken broth
  • ¼ cup fresh rosemary leaves plus more for garnish
  1. In a small bowl, stir together salt, garlic powder, and pepper; sprinkle mixture all over chicken thighs. Transfer chicken to a large resealable plastic bag, and refrigerate for 30 minutes.
  2. Preheat oven to 350°.
  3. In a 10-inch cast-iron skillet, melt butter with olive oil over medium heat. Add chicken thighs, skin side down, to skillet; cook until browned, about 3 minutes per side.
  4. In a small bowl, whisk together preserves, chicken broth, and ¼ cup rosemary leaves; pour all over chicken thighs. Transfer skillet to oven.
  5. Bake until an instant-read thermometer inserted in thickest portion registers 165°, about 30 minutes. Garnish with rosemary, if desired. Serve with your favorite sides.
Recipe by Southern Cast Iron at