Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, baked chicken with apricot jam, sage, and lemon zest. One of my favorites food recipes. For mine, I’m gonna make it a little 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 meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Baked chicken with apricot jam, sage, and lemon zest is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have baked chicken with apricot jam, sage, and lemon zest using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Baked chicken with apricot jam, sage, and lemon zest:
- Prepare 1 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry with paper towels
- Make ready 1 1/4 tsp coarse kosher salt
- Prepare 3/4 tsp Freshly grated ground black pepper
- Make ready 5 sprigs fresh sage
- Get 3 tbsp extra virgin oil
- Get 1 lemon, zested and juiced
- Prepare 1/3 cup apricot jam, large chunks cut up
- Get 1 tsp Worcestershire sauce
- Take 1 large clove garlic, minced
I substituted lemon curd preserves and used Italian dressing for the French. This recipe can go in so many directions. Combine the curry powder, salt and pepper; sprinkle over chicken. Remove to a serving plate; keep warm.
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 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. Remove from oven and squeeze one whole lemon (or to taste) over the chicken.
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