- 8 chicken drumsticks, with skin
- 1 teaspoon salt, or more to taste
- 3 tablespoons herbes de Provence
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon herbes de Provence
- 6 fresh apricots, pitted and chopped
- 1/2 cup apricot preserves
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Season the chicken drumsticks with the salt and liberally rub with 3 tablespoons herbes de Provence.
- Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Add the seasoned chicken to the skillet and cook, turning to brown on all sides, 5 to 10 minutes. Sprinkle 1 tablespoon herbes de Provence, assuring all sides of chicken are covered with herbs. Transfer the chicken to the prepared baking dish, reserving the liquid in the skillet.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the chicken bakes, add the apricots and the apricot preserves to the skillet, scraping the bottom of the skillet with the back of a wooden spoon. Reduce heat to low and simmer until the chicken is cooked through. Add the chicken to the skillet and simmer with the sauce another 5 minutes. Spoon the sauce over the chicken to serve.