Apricot & Rosemary Glazed Chicken
A delicious chicken dish, great for any season.
Loading ...April 8th, 2012
Submitted by Janice Choi, Toronto, ONPhoto Credit: Chris SkinnerRecipe Tester: Chris Skinner
Servings
2Prep Time
15 minutesCook Time
30 minutesIngredients
- 4 chicken thighs/legs, bone in & skin on, trimmed of excess fat
- 3/4 Cups apricot jam/marmalade
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons lemon juice & about 1/2 the zest from 1 lemon
- 1 clove of garlic
- tablespoons honey (depending on sweetness of marmalade)
- 2 tablespoons vegetable oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoons black pepper
Directions
Preheat oven to 400F. Combine all ingredients except chicken. Microwave in a large bowl for about 1 minute, or until hot. Stir to combine flavours and allow to cool slightly. Reserve about 1/3 of the mixture into another bowl. Put the chicken in the large bowl with the cooled marmalade mixture. Massage and rub marinade into chicken (over and under the skin and everywhere you can get it!)
Line a baking pan with foil. Arrange chicken on the baking pan, removing excess marinade, if any. Bake for 15 mins. Remove from oven and glaze (in a thick layer). Bake for another 10-13 minutes or until the juices run clear, basting at least once more.
