How to Fall To Try At Home Baked chicken with apricot jam, sage, and lemon zest

How to Fall To Try At Home Baked chicken with apricot jam, sage, and lemon zest Delicious, fresh and tasty.

Baked chicken with apricot jam, sage, and lemon zest. Grate the lemon zest from the lemon then squeeze the juice. Add the zest and juice to a small bowl and mix in the preserves, Worcestershire sauce and garlic. Pluck out the sage from the chicken and discard.

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In a bowl mix the preserves with dressing, onion soup and garlic until blended; pour over the chicken in the baking dish then turn the chicken to coat evenly in the sauce.

Mix together apricot jam, soy sauce, lemon juice, chilli flakes, salt and pepper with a splash of water and pour into the pan.

You can cook Baked chicken with apricot jam, sage, and lemon zest using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Baked chicken with apricot jam, sage, and lemon zest

1. You need of 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry with paper towels.

2. You need of coarse kosher salt.

3. It’s of Freshly grated ground black pepper.

4. Prepare of sprigs fresh sage.

5. It’s of extra virgin oil.

6. It’s of lemon, zested and juiced.

7. It’s of apricot jam, large chunks cut up.

8. It’s of Worcestershire sauce.

9. Prepare of clove garlic, minced.

Allow to come to a simmer and spoon the glaze over the chicken every now and then until the glaze is thick and sticky and the chicken is cooked through.

A bit of orange juice and orange zest takes the sauce to the next level..

It was raining sideways so I didn't want to go to the store, so I made lemon chicken.

I substituted lemon curd preserves and used Italian dressing for the French.

Baked chicken with apricot jam, sage, and lemon zest step by step

1. Massage the chicken pieces with salt and pepper. Add sage and olive oil and mix well. Let marinate for 6 hours or overnight.

2. Preheat oven to 400°F. Add zest and juice to a small bowl and mix with jam, worcestershire sauce, and garlic.

3. 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.

This recipe can go in so many directions.

Fruity and creamy, with a bite of onion for contrast–and made in a jiffy using salad dressing, onion soup mix, and apricot jam.

Fruity and creamy, with a bite of onion for contrast–and made in a jiffy using salad dressing, onion soup mix, and apricot jam..

Chicken with Apricot and Habanero La Cocina Mexicana de Pily.

Drain chicken, and bring to room temperature.