Apricot chicken in a baking dish with a man seasoning it.

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One Pan Apricot Chicken
A Lambert Produce Recipe

One Pan Apricot Chicken Recipe

Apricot chicken in a baking dish with a man seasoning it.

If you thought Apricot Chicken was already easy, then our all-in-one Apricot Chicken Tray bake will quickly become one of your favourites!





  • 825g apricot halves, canned
  • ⅓ cup orange marmalade
  • 1.4kg on-the-bone chicken pieces
  • 1 red onion, cut into wedges
  • ¼ kent pumpkin, seeded and cut into wedges
  • 200g green beans, halved lengthways
  • 2 tbsp flaked almonds, toasted
  • Flat-leaf parsley leaves


1. Preheat the oven to 220°C. Line a large deep baking tray with baking paper. Drain the apricots from the can and reserve 2 tablespoons of the syrup.

2. In a large bowl, combine the orange marmalade, kecap manis, and reserved apricot syrup. Season with salt and pepper. Reserve 2 tablespoons of this marmalade mixture for later use.

3. Add the chicken pieces to the remaining marmalade mixture in the bowl, ensuring they are well coated. Submerge and turn the chicken to coat both sides.

4. Arrange the chicken, onion wedges, pumpkin wedges, and apricots in a single layer on the lined baking tray.

5. Roast in the preheated oven for 35 minutes, brushing the chicken twice with the reserved marmalade mixture.

6. Add the green beans to the tray for the last 5 minutes of cooking.

7. Once cooked, remove from the oven and sprinkle with toasted flaked almonds and flat-leaf parsley leaves.

8. Serve and enjoy!