Preheat oven to 350°F. Melt 2 tablespoons of the butter in a medium nonstick skillet over medium heat. Add leek; cook and stir 3 minutes or until wilted. Stir in apricots, almonds, breadcrumbs, and 1/4 teaspoon each of the thyme, salt and pepper. Remove skillet from heat; set aside.
Rinse chicken and pat dry with paper towels. Carefully loosen (but do not remove) skin. Spread one-fourth of the apricot mixture evenly under the skin. Place chicken, skin side up, in a shallow baking dish; set aside.
Place oil in a small bowl. Melt remaining 1 tablespoon butter; whisk into oil. Brush on chicken; sprinkle with remaining thyme, salt and pepper.
Place chicken in oven. Bake 35 to 45 minutes or until an instant-read thermometer registers 165°F. Serve hot.
|Serving Size 1|
|Amount Per Serving|
|Calories 315||Calories from Fat 185|
|% Daily Value*|
|Total Fat 21g||32%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||8%|