Recipe: Tasty Baked chicken with apricot jam, sage, and lemon zest

Baked chicken with apricot jam, sage, and lemon zest. Add the sage and oil and toss. Grate the lemon zest from the lemon then squeeze Brush the sticky jam all over the chicken then place them in a baking dish, leaving plenty of breathing room. A zesty lemon sage marinade makes for a tender and juicy baked chicken dish!

Blend it all together, pour over skinless chicken thighs or. baked chicken with apricot jam, sage, and lemon zest. Add the sage and a tablespoon of the oil and toss well. Worcestershire sauce. apricot preserves. chicken drumsticks. You can have Baked chicken with apricot jam, sage, and lemon zest using 9 ingredients and 3 steps. Here is how you achieve that.

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

It's 1 of 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry with paper towels.
Prepare 1 1/4 tsp of coarse kosher salt.
Prepare 3/4 tsp of Freshly grated ground black pepper.
You need 5 of sprigs fresh sage.
It's 3 tbsp of extra virgin oil.
It's 1 of lemon, zested and juiced.
You need 1/3 cup of apricot jam, large chunks cut up.
Prepare 1 tsp of Worcestershire sauce.
It's 1 large of clove garlic, minced.

Where's the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt. Easy, delicious sticky apricot chicken flavored with a little soy sauce and chilli flakes is a perfect dinner when served with almond and lemon pilaf rice.

Baked chicken with apricot jam, sage, and lemon zest instructions

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.

The glaze recipe is a simple combination of apricot jam (preserves), soy sauce, lemon juice and seasoning. I sauteed the chicken thighs in a large, deep. Rinse the lemons in hot water, pat dry, zest and cut into slices. Spread the butter mixture on the chicken and fold the skin back over it. Halfway through the cooking time, turn the chicken and sprinkle with the juices.