- 6 to 8 skin-on chicken pieces (thighs or drumsticks), rinsed and patted dry
- Salt and pepper
- 3/4 cup apricot jam
- 1 tablespoon grainy mustard
- 1/4 cup water
- Leaves from 2 sprigs fresh thyme
- Preheat the oven to 400°F.
- Place the chicken on a rimmed cookie sheet or baking dish lined with foil or parchment paper, sprinkle with salt and pepper, and bake for 10 minutes.
- While the chicken is baking, whisk together the jam, mustard, water, thyme, and a little salt and pepper in a small saucepan over low heat for about 3 minutes. It should be slightly syrupy.
- Pull the chicken out of the oven and pour the sauce on top. Continue baking for another 15 minutes. For the last 3 minutes, place the chicken under the broiler on the top rack so it gets golden and crispy looking.