Ingredients Jump to Instructions ↓

  1. 8 skinless, boneless chicken thighs (1 3/4 pounds total) 1 tablespoon(s) lower-sodium soy sauce 1 pound(s) red potatoes , unpeeled 1 large (8- to 10-ounce) pepper 3 tablespoon(s) apricot jam 1 tablespoon(s) fresh lemon juice 1 1/2 teaspoon(s) vegetable oil 4 green onions , thinly sliced, plus additional for garnish 1/4 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. In large bowl, combine chicken and soy sauce; let stand. Cut potatoes and red pepper into 1/2-inch pieces. In small bowl, mix jam and lemon juice until blended. In large microwave-safe bowl, combine potatoes and 1/4 cup water. Cover with vented plastic wrap and microwave on High 5 minutes or until potatoes are just tender. Drain. Meanwhile, spread chicken on foil-lined 18" by 12" jelly-roll pan; brush with jam mixture. Roast 15 to 17 minutes or until meat is no longer pink inside. While chicken roasts, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add pepper and cook 3 minutes, stirring. Stir in potatoes, green onions, and salt. Cook 5 to 7 minutes or until lightly browned, stirring. Skim and discard fat from pan juices; serve chicken and hash with juices. Garnish with green onions.


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