Practical Way to Serving Extraordinary Baked chicken with apricot jam, sage, and lemon zest
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To make an unforgettable Baked chicken with apricot jam, sage, and lemon zest, below are the ingridients required:
- Provide 1 of 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry with paper towels.
- Get 1 1/4 tsp of coarse kosher salt.
- Use 3/4 tsp of Freshly grated ground black pepper.
- Get 5 of sprigs fresh sage.
- Get 3 tbsp of extra virgin oil.
- You need 1 of lemon, zested and juiced.
- You need 1/3 cup of apricot jam, large chunks cut up.
- You need 1 tsp of Worcestershire sauce.
- Use 1 large of clove garlic, minced.
After readying the components, now you are ready to prepare your tasty Baked chicken with apricot jam, sage, and lemon zest by following the instructions on this section:
- 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.
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. 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. Drain chicken, and bring to room temperature.
Recipe : Baked chicken with apricot jam, sage, and lemon zest
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step by step to make Baked chicken with apricot jam, sage, and lemon zest
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