Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, baked chicken with apricot jam, sage, and lemon zest. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Baked chicken with apricot jam, sage, and lemon zest is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Baked chicken with apricot jam, sage, and lemon zest is something which I have loved my whole life.
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To get started with this recipe, we have to prepare a few ingredients. You can have baked chicken with apricot jam, sage, and lemon zest using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Baked chicken with apricot jam, sage, and lemon zest:
- Make ready 1 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry with paper towels
- Prepare 1 1/4 tsp coarse kosher salt
- Take 3/4 tsp Freshly grated ground black pepper
- Prepare 5 sprigs fresh sage
- Prepare 3 tbsp extra virgin oil
- Prepare 1 lemon, zested and juiced
- Make ready 1/3 cup apricot jam, large chunks cut up
- Get 1 tsp Worcestershire sauce
- Get 1 large clove garlic, minced
Add the sage and a tablespoon of the oil and toss well. Worcestershire sauce. apricot preserves. chicken drumsticks. You can have Baked chicken with. Add zest and juice to a small bowl and mix with jam, worcestershire sauce, and garlic Pluck out the sage from the chicken and rub jam mixture all over chicken.
Instructions to make Baked chicken with apricot jam, sage, and lemon zest:
- Massage the chicken pieces with salt and pepper. Add sage and olive oil and mix well. Let marinate for 6 hours or overnight
- Preheat oven to 400°F. Add zest and juice to a small bowl and mix with jam, worcestershire sauce, and garlic
- Pluck out the sage from the chicken and rub jam mixture all over chicken. Lay them in a 9X13 baking dish, leaving plenty of breathing room between each piece. Bake for 45-55 minutes, until skin is golden and juices run clear
Drain chicken, and bring to room temperature. Mix jam, sauce, lemon zest together and brush most of glaze over both sides of thighs. Combine the curry powder, salt and pepper; sprinkle over chicken. Remove to a serving plate; keep warm. Fruity and creamy, with a bite of onion for contrast–and made in a jiffy using salad dressing, onion soup mix, and apricot jam.
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