Apricot Chicken Thighs with Olives (Marinated Overnight & Baked)

These apricot chicken thighs with olives are straight-up one of my top chicken recipes. The overnight marinade is the whole deal – it locks in crazy flavor with basically no work for you on dinner night. The dried apricots go savory, the olives add that perfect salty edge, and the chicken is always juicy.

Apricot Chicken Thighs with Olives, the Way I Do Them

Baked chicken thighs are a constant for me. They’re versatile, in a blank canvas kind of way. Full of flavor and they don’t dry out—even when I forget about them for a minute. I’ve made them a hundred ways, but this combo with apricots and olives is the one I make most often.

This whole concoction came together from a distant food memory that’s always stuck with me—a meal or style of cooking (think tagine) from Morocco that left an impression on me. I remember sweet dried fruit cooked down with savory meats, olives tucked into dishes where I didn’t expect them, and everything layered with warm spices. That flavor remained with me, and eventually it made its way into a tray of baked chicken thighs. The marinade is key—lemon, honey, cinnamon, cumin. Let it sit overnight, and the chicken ends up deeply seasoned and impossibly tender by the time it comes out of the oven.

I spoon it all over couscous and let the sauce do its thing. No garnish needed, nothing over-the-top, just the kind of dinner that feels like it came from somewhere else but still fits into a regular weeknight mood.

Why You Need These Apricot Chicken Thighs

After your first bite, you’ll get it – this isn’t your usual chicken dinner. The combination of sweet dried apricots, briny green olives, and spices gives the dish a savory-sweet depth that’s fairly uncommon, but it works—so well. As previously mentioned, everything bakes down into a glossy pan sauce that’s full of flavor and more than suited for spooning over couscous or rice. I’m not going to say…winner-winner, chicken dinner…but I should. It deserves the cliché.

The results are reliable, every single time. The overnight marinade is the muscle behind it all and keeps the chicken juicy all the way through. It’s the weeknight dinner you want but will make a splash at any dinner party.

What Makes This Recipe a Keeper

• It tastes so good. You’ll be surprised—really.
• It’s visually appealing—unusually and rustically eye-catching.
• So simple to make.

What You’ll Need for Apricot Chicken Thighs with Olives

The ingredients here are all about layering sweet, salty, smoky, and spicy flavors—nothing complicated, but they come together in a way that makes this chicken stand out.

• Fresh lemon juice – Bright and tangy; it helps tenderize the chicken.
• Honey – Adds sweetness and helps the chicken caramelize as it bakes.
• Ground cinnamon – Just enough to warm it up without overpowering.
• Red pepper flakes – A little heat to balance the sweet.
• Kosher salt – Keeps the flavors sharp.
• Black pepper – Mild heat that rounds things out.
• Ground cumin – Earthy and grounding.
• Smoked paprika – Adds depth and a smoky edge.
• Pimento-stuffed green olives – Briny, salty, and adds a bit of texture.
• Dried apricots – Sweet and chewy; they soften in the oven and soak up the sauce.
• Fresh cilantro or parsley – For a taste of freshness at the end, but it’s optional.
• Skinless boneless chicken thighs – They stay juicy and take on flavor well.

How to Make Apricot Chicken Thighs with Olives (Step-by-Step)

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the marinade)
  Grab a small bowl and whisk together the lemon juice, honey, cinnamon, red pepper flakes, salt, pepper, cumin, and smoked paprika. Once it’s all mixed, stir in the chopped olives, apricots, and cilantro.
• Step Two (get the chicken ready)
  Trim off any extra fat from the chicken thighs and toss them in a big zip-top bag. Pour the marinade in, seal it up, and give it a good squish around so everything’s coated. Stick it in the fridge for 24 hours—yes, the full 24—turning it now and then if you think of it.
• Step Three (preheat the oven)
  When you’re ready to cook, preheat the oven to 375°F (190°C).
• Step Four (get it in the pan)
  Place the chicken thighs in a single layer in a 2-quart (8-inch / 20 cm square) baking dish. You don’t want anything bigger or the sauce spreads too thin. Pour in all the marinade with the olives and apricots.
• Step Five (bake it)
  Bake for 45 to 50 minutes, or until the chicken hits 165°F (74°C) on an instant-read thermometer. I usually stick the thermometer in the thickest thigh, somewhere in the middle of the dish. You’ll know it’s done when the juices run clear.
• Step Six (serve it up)
  Sprinkle on some extra chopped cilantro if you like, and serve the chicken over couscous or rice. Don’t skip the sauce—it’s the best part.

Tips for Perfect Apricot Chicken Thighs

This recipe’s a cinch once it’s in the oven, but a few details can make it even better.

• Don’t skip the 24-hour marinade—it’s the whole reason the chicken turns out so flavorful and tender.
• Use a small baking dish (8-inch square is ideal) so the sauce stays concentrated around the chicken.
• Trim any excess fat from the thighs so you don’t end up with a greasy pan.
• If you like, add a splash of orange juice or a little orange zest to the marinade. It gives the whole thing a citrusy edge.
• I’ve swapped the apricots for dried figs or dates before—it still works if you want a different kind of sweetness.
• Try a drizzle of pomegranate molasses or balsamic glaze right before serving for something sweet and tangy.
• If cilantro isn’t your thing, fresh parsley works just as well.
• The sauce in the pan is everything—don’t let it go to waste. Spoon it over rice or couscous when serving.
• If you’re just looking for that strong apricot flavor, my apricot glazed chicken breasts take it in a totally different direction, but still bring that same sweet, tangy flavor forward.

Storage, Leftovers & Freezer

This chicken holds up well after cooking, so don’t worry if you’ve got leftovers—here’s how to keep them.

• Leftovers can be stored in the fridge for up to 4 days. Reheat gently in the microwave or oven with a splash of water or broth to loosen the sauce.
• You can freeze it, too. Let it cool completely, then pack into an airtight container with the sauce. It’ll keep for up to 3 months.
• Thaw overnight in the fridge and reheat the same way—low and slow works best so the chicken doesn’t dry out.
• The olives and apricots soften even more after freezing, but the flavor stays great.

Frequently Asked Questions

• Can I use chicken breasts instead of thighs?
  You can, but this recipe was written for thighs for a reason. They stay juicy during the long bake and soak up the marinade better. If you do sub in breasts, go bone-in and start checking doneness at the 35-minute mark.
• Is the 24-hour marinade really necessary?
  It is. This isn’t a throw-it-together last-minute situation. The flavor and texture come from that long marinade—anything shorter, and it just doesn’t hit the same.
• Does this taste sweet? I’m worried about the apricots.
  The apricots bring some sweetness, but it’s balanced by the olives, lemon, and spices. It leans savory with just enough sweet to make it interesting—not sugary or sticky.
• Can I make it ahead for dinner guests?
  Yes, and it works well for that. Marinate the day before, bake it just before serving, and pair it with something simple like couscous or rice. It looks impressive, tastes layered, and doesn’t ask much of you at the last minute.
• What’s the best substitute if I don’t have apricots?
  Dried figs or chopped dates both work. Figs give a more mellow sweetness, while dates are richer and a bit softer after baking.

What Else to Make With Chicken Thighs

Here are a few more of my chicken thigh recipes to dig into.

• Saucy Plum Chicken – Sweet, tangy, glossy plum sauce.
• Air Fryer Caribbean Chicken – Spiced chicken, made crispy.
• Margarita Chicken – Spiced flavor, zesty sauce.
• Stove Top Chicken and Rice – Full of flavor and spice.

The Kind of Chicken That’s Worth the Wait

This isn’t just another baked chicken recipe—it’s layered, full of flavor, and the marinade does the work upfront. Once it’s in the oven, you’re just waiting on tender, juicy chicken and a pan full of sauce.

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5 from 4 votes

Apricot Chicken Thighs with Olives (Marinated Overnight & Oven-Baked)

These apricot chicken thighs with olives are marinated overnight in lemon, honey, and warm spices, then baked until tender with a savory-sweet pan sauce. The apricots go savory, the olives add bite, and the marinade does all the work up front. Serve it with rice or couscous and don’t skip the sauce.

Prep Time10 minutes mins

Cook Time50 minutes mins

marinade1 day d

Total Time1 day d 1 hour hr

Course: Dinner, Main Course

Cuisine: Mediterranean-Inspired

Keyword: apricot chicken thighs, baked apricot chicken, chicken thigh dinner recipes, chicken with apricots and olives, Mediterranean chicken thighs, Oven Baked Chicken Thighs with Apricots and Olives, oven baked chicken thighs with dried apricots, savory apricot chicken

Servings: 4

Calories: 395kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accuracy.
• mixing bowls To whisk up the marinade.
• whisk For a smooth marinade result.
• Ziploc bag For marinating the chicken.
• baking dish 8x8 (20 cm) Keeps the sauce close to the chicken while baking.
• Meat Thermometer To check for doneness. (165°F / 74°C)

Ingredients

• ⅓ cup (80 ml) fresh lemon juice
• ⅓ cup (113 g) honey
• 2 tsps. (5 g) ground cinnamon
• 1 tsp (1 g) red pepper flakes
• 1½ tsps. (9 g) kosher salt
• 1 tsp. (2 g) freshly ground pepper
• 2 tsps. (4 g) ground cumin
• 1 tsp. (2 g) smoked paprika (do not substitute)
• ½ cup (75 g) pimento-stuffed green olives, coarsely chopped
• ⅓ cup (55 g) dried apricots, coarsely chopped
• ⅓ cup (8 g) chopped fresh cilantro or parsley, plus extra for garnish if you want
• 1½ lbs. (680 g) skinless, boneless chicken thighs (4 large thighs)

Instructions

• In a small bowl, whisk together lemon juice, honey, cinnamon, red pepper flakes, salt, pepper, cumin, and smoked paprika. Stir in the olives, apricots, and cilantro.
  ⅓ cup (80 ml) fresh lemon juice, ⅓ cup (113 g) honey, 2 tsps. (5 g) ground cinnamon, 1 tsp (1 g) red pepper flakes , 1½ tsps. (9 g) kosher salt, 1 tsp. (2 g) freshly ground pepper, 2 tsps. (4 g) ground cumin, 1 tsp. (2 g) smoked paprika , ½ cup (75 g) pimento-stuffed green olives, coarsely chopped, ⅓ cup (55 g) dried apricots, coarsely chopped , ⅓ cup (8 g) chopped fresh cilantro
• Trim any excess fat from the chicken thighs and place them in a large zip-top plastic bag. Pour the marinade over, seal the bag, and turn to coat the chicken evenly. Refrigerate for 24 hours (do not skip the 24-hour part), turning occasionally.
  1½ lbs. (680 g) skinless, boneless chicken thighs
• Preheat oven to 375°F (190°C).
• Arrange the chicken thighs in a single layer in a shallow 2-quart (8-inch / 20 cm square) baking dish. Don’t use a larger pan—there won’t be enough sauce around the chicken. Pour the marinade, along with the olives and apricots, over the chicken.
• Bake for 45–50 minutes, or until the chicken registers 165°F (74°C) on an instant-read thermometer and the juices run clear. (I place my thermometer in the thickest part of one of the thighs toward the middle of the dish.)
• Garnish with extra chopped cilantro or parsley, if using. Serve over couscous or rice with the pan sauce spooned over top.

Notes

• A splash of orange juice or a bit of zest in the marinade adds citrusy depth.
• Dried figs or chopped dates can stand in for the apricots for a different sweetness.
• A drizzle of pomegranate molasses or balsamic glaze before serving adds a nice contrast.
• Fresh parsley works just as well if cilantro’s not your thing.

 

For optimal outcomes when making these apricot chicken thighs, I recommend referring to the details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

 

 

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

 

 

 

 

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Nutrition

Nutrition Facts

Apricot Chicken Thighs with Olives (Marinated Overnight & Oven-Baked)

Amount Per Serving (250 g)

Calories 395 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 140mg47%

Sodium 1010mg44%

Potassium 520mg15%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 22g24%

Protein 32g64%

Vitamin A 950IU19%

Vitamin C 6mg7%

Calcium 45mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Apricot Glazed Chicken Thighs with Olives? I’d love to hear how they turned out — leave a comment below and let me know.

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