Apricot and Olive Roasted Chicken with Chickpeas and Feta

This weeknight one-dish roasted chicken meal comes together easily in our Signature Roaster. The sweetness of the dried apricots is balanced by the brininess of the olives and the capers, and they all cook together with the feta cheese to make the most delicious pan sauce for the chickpeas.

1 cup dried apricots, torn in half 

1 cup green olives, such as Castelvetrano, crushed

1 3.5-ounce jar capers

2 lemons, zested and juiced

4 cloves garlic, sliced

1/2 cup olive oil

2 1/2–3 pounds bone-in, skin-on chicken pieces, about 2 legs and 2 bone-in breasts

2 14-ounce cans beans, such as chickpeas or cannellini, drained and rinsed

1 cup dry white wine

1 block feta cheese, crumbled

2 teaspoons light brown sugar

Kosher salt

4–5 sprigs fresh thyme

Fresh parsley, chopped

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Equipment List

Signature Roaster

Silicone Handle Grips

Magnetic Wooden Trivet

Stainless Steel Mixing Bowls with Silicone Lids, Set of 3

Stainless Steel Colanders, Set of 3

Craft Series Medium Spatula

Revolution Serving Spoon

Signature Oil and Vinegar Set

Santoku Knife

Mini Round Cocotte

Salt Mill

Pepper Mill

Stainless Steel Measuring Spoons

Stainless Steel Measuring Cups

Place dried apricots, olives, capers and their liquid, lemon zest and juice, sliced garlic, and olive oil in a large mixing bowl. Add the chicken pieces and toss to combine. Marinate chicken for 1 hour.

Preheat oven to 425°F. Position one oven rack in the middle of the oven and another oven rack 6 inches below the broiler.

Arrange drained and rinsed beans in the bottom of a large roasting dish, then top with the chicken pieces. Pour the marinade mixture over the chicken. Next pour the wine over and around the chicken, and sprinkle with crumbled feta. Top each piece of chicken with a pinch of brown sugar, pinch of salt and a sprig of thyme.

Place roasting dish in preheated oven on the middle rack, and roast for 40-45 minutes or until chicken reaches 165°F internal temperature. Switch oven to broiler setting on high and broil the chicken until the skin is browned and crispy, about 2 minutes (be sure to watch the chicken closely, as it will brown quickly).

Remove roasting dish from the oven and allow chicken to rest for a few minutes before serving. Taste the sauce and season with additional salt if desired. Serve garnished with chopped parsley.