Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, baked chicken with apricot jam, sage, and lemon zest. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Easy Chicken Recipe Made With Two Of The Most Popular Flavors Perfectly Blended Together. 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. In a small bowl, mix the lemon zest and juice with the apricot jam, Worcestershire sauce, and garlic. Drain chicken, and bring to room temperature.
Baked chicken with apricot jam, sage, and lemon zest is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Baked chicken with apricot jam, sage, and lemon zest is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook baked chicken with apricot jam, sage, and lemon zest using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Baked chicken with apricot jam, sage, and lemon zest:
- Take 3 1⁄2- to 4-pound chicken, cut into 8 pieces, patted dry with paper towels
- Prepare coarse kosher salt
- Prepare Freshly grated ground black pepper
- Take sprigs fresh sage
- Make ready extra virgin oil
- Take lemon, zested and juiced
- Prepare apricot jam, large chunks cut up
- Prepare Worcestershire sauce
- Take clove garlic, minced
Combine the curry powder, salt and pepper; sprinkle over chicken. Remove to a serving plate; keep warm. Combine stock, apricot preserves, and mustard in a bowl, stirring with a whisk. Place chicken and carrots on a platter.
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
Combine stock, apricot preserves, and mustard in a bowl, stirring with a whisk. Place chicken and carrots on a platter. Remove from oven and squeeze one whole lemon (or to taste) over the chicken. Cut your boneless skinless breasts or thighs into appropriate individual serving size pieces and arrange in the baking dish. Combine preserves, mustard, lemon rind, lemon juice, thyme, salt and pepper in a medium size bowl and whisk together.
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