Directions

1. Preheat oven to 350°F. In a medium nonstick skillet melt 2 tablespoons of the butter 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.
2. 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.
3. Place oil in a small bowl. Melt remaining 1 tablespoon butter; whisk into oil. Brush on chicken; sprinkle with remaining thyme, salt and pepper.
4. Place chicken in oven. Bake 35 to 45 minutes or until an instant-read thermometer registers 165°F. Serve hot.