Ingredients:
- 6 bone-in, skin-on chicken thighs
- 2 tbsp J. Olive Baklouti Olive Oil
- Salt & pepper, to taste
- 1⁄3 cup J. Olive Apricot Balsamic
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1⁄2 tsp smoked paprika
Instructions:
1. Preheat oven to 400°F.
2. Pat chicken dry and season with salt and pepper.
3. In an oven-safe skillet, heat Baklouti Olive Oil over medium-high. Sear chicken thighs skin-side down until golden, about 4–5 minutes. Flip and cook another 2 minutes.
4. In a small bowl, whisk Apricot Balsamic, honey, Dijon, garlic, and paprika.
5. Pour glaze over chicken and transfer skillet to the oven.
6. Roast for 20–25 minutes, spooning glaze over chicken halfway through.
7. Let rest a few minutes before serving with extra pan sauce