Roasted chicken with apricots and thyme

For the roasted chicken with apricots, first prepare the meat and marinade. Rinse the thighs and pat them dry. In a bowl, mix olive oil, honey, pressed garlic, thyme leaves, salt and pepper. Rub this mixture thoroughly over the meat on all sides. Let it rest for at least 20 minutes so the flavors combine.

Wash the fruit, halve it and remove the stones. Lay the thighs in a roasting dish skin side up. Arrange the apricot halves between them, cut side up. Drizzle everything lightly with the remaining marinade. Add a few sprigs of thyme on top for aroma.

Preheat the oven to 190 °C. Put the tray in the middle and roast for about 40 to 45 minutes. Set a timer. Roughly halfway through, baste the meat once with the pan juices. It is done when the skin is golden and the running juices are clear.

Let the roasted meat rest for a few minutes so the juices settle inside. Serve it hot. Bring it straight from the tray with the fruit and pan juices. Bread, rice or mashed potatoes go wonderfully with it.