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Serrano Honey Chicken with Apricots and Olives

Serrano Honey Vinegar chicken with Apricots and Olives served with roasted potatoes

Serrano Honey Chicken with Apricots and Olives

Cultivated Tree Serrano Honey Vinegar is the star of this chicken with apricots and olive sheet pan meal!  I have given instructions using a whole cut chicken or bone in chicken thighs.  I typically plan ahead if I am marinating a meat, but the payoff is a quick meal when you do cook it … this is one.  We had potatoes on hand and so I tossed them along side the chicken and dinner was ready in about 45 minutes – brussel sprouts, halved, would also be good.  We hope it evokes your own ideas and that you enjoy a home cooked meal.

Roasted Serrano Honey Chicken with Apricots and Olives

Marinade this for 6 to 24 hours to marinate but then comes together in an hour!  Delicious as pictured by simply roasting potatoes alongside the chicken in the same half sheet pan.

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Author Angela


  • 1/4 cup Cultivated Tree Serrano Honey Vinegar Specialty Vinegar 2008 Sofi Award Winner
  • 2 tbsp Cultivated Tree Extra virgin Olive Oil any varietal works for this dish
  • 1 1/2 tspn dried oregano
  • 4-5 cloves fresh garlic - whole but slightly crushed take whole clove and gently press with flat knife edge and peal - removing end
  • 1 tspn paprika, sweet hot or smokey
  • 1 tspn organic orange peal granules or zest
  • 1 tspn kosher salt
  • freshly ground pepper - few grinds to liking
  • 1/2 cup olives, a mix of green and black is nice we stock lovely Spanish olives
  • 1 3 1/2 to 4-pound chicken, cut into pieces Or 2 3/4 LB skin-on, bone-in chicken thighs and drumsticks
  • 1/2 cup dried apricots - about 12


  1. In a small bowl, whisk together the Serrano honey vinegar, EVOO, oregano, paprika, orange granules (or use fresh orange zest), salt and a few grinds of fresh pepper.

  2. In a large stainless or glass bowl, combine the chicken pieces, olives, fresh garlic and apricots.  Pour the marinade over the chicken and toss to coat all ingredients.  Cover with plastic wrap and refrigerate for 6 to 24 hours - turning once or twice during this time to insure an even marinade.

  3. With oven rack centered, preheat the oven to 375 degrees - or 350 degrees for a convection.  Pull your marinading chicken from the fridge and allow it to sit at room temperature while the oven preheats.  Line a sheet pan with parchment paper (easier cleanup!) and place the chicken and other marinading ingredients on the sheet - tuck the apricots and olives under pieces of chicken to prevent direct heat.  Don't obsess over this, you just don't want them to scorch. 

  4. NOTE:  I throw on some 1 1/2 inch cubed yukon gold potatoes on the same pan and roast them unless I want to make rice as a side dish.

  5. Roast chicken, turning the pieces after about 20 minutes (tucking fruit under too) until golden brown - about 40-45 minutes.  Instant read thermometer should read 170 degrees in thickest part of a breast or 180 in a thigh.  Remove smaller pieces that may be cooked sooner and tent  under foil.

  6. Transfer the chicken pieces to a serving platter and scatter with the apricots, garlic and olives.  Pour the pan juices over the pieces and serve.  As noted above:  with potatoes roasted in same pan or over a side of rice.  

Recipe Notes

Roasted Serrano Honey Chicken with Apricots and Olives is an easy sheet pan meal.  Plan ahead for allowing the meat to marinade 6 to 24 hours, but it comes together in 45 minutes of roasting. Our Serrano Honey Vinegar is an award winning specialty vinegar made from honey - unlike most of our products which are aged balsamic vinegar.  Enjoy!