Baked Apricot Chicken + Sweet Potatoes

Directions

1. 1
   Preheat oven to 450F and place a large rimmed baking sheet in oven to heat.
2. 2
   Combine apricot preserves, Dijon mustard, garlic clove, teaspoon black pepper, teaspoon sea salt, and 1 tablespoon olive oil. Reserve 2 tablespoons glaze.
3. 3
   Whisk 2 tablespoons cider vinegar and the remaining 2 tablespoons olive oil into 2 tablespoons reserved apricot glaze.
4. 4
   Pat chicken dry with paper towels and season evenly with salt and pepper. Coat sweet potato wedges with 2 tablespoons oil and salt and pepper.
5. 5
   After 15 minutes, remove sheet pan from oven. Flip chicken skin side up and coat with remaining apricot glaze. Flip sweet potato wedges and add red onions and peaches to the pan.
6. 6
   Serve alongside salad greens dressed with apricot vinaigrette.
7. 7
   Place seasoned chicken skin side down on preheated baking sheet and evenly space sweet potatoes around the sides.
8. 8
   Bake until sweet potatoes are evenly tender, peaches are caramelized, and chicken is crispy and reaches an internal temperature of 165F, about 15 minutes more. Cool on baking sheet before serving.
9. 9
   Bake for 15 minutes.