Hello everybody, hope you are having an incredible day today. 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 will make it a little bit tasty. This will be really 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 well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Baked chicken with apricot jam, sage, and lemon zest is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must 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:
- Prepare 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry with paper towels
- Take coarse kosher salt
- Get Freshly grated ground black pepper
- Get sprigs fresh sage
- Get extra virgin oil
- Make ready lemon, zested and juiced
- Take apricot jam, large chunks cut up
- Get Worcestershire sauce
- Get 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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