Rosemary Apricot Chicken Recipe
Ingredients
| Salt | 2 Teaspoon | |
| Rosemary leaves | 1 Teaspoon, crumbled | |
| Ground black pepper | 1/2 Teaspoon | |
| Garlic | 4 Clove (5gm), crushed | |
| 3 chickens each cut into quarters, with skin removed | ||
| Apricot jam | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Dijon Mustard | 2 Teaspoon | |
Directions
In cup, mix salt, rosemary, pepper, and garlic.
Rub rosemary mixture over chicken quarters; cover and refrigerate in large bowl about 2 hours.
Preheat oven to 350°F.
Place chicken quarters, skinned side up, in 2 large roasting pans (about 17" by 11 1/2 each) or 2 jelly roll pans (15 1/2n by 10 1/2" each).
Bake chicken 25 minutes on 2 oven racks, rotating pans between upper and lower racks halfway through baking.
Meanwhile, in small bowl, with fork, mix apricot jam, lemon juice, and mustard.
Brush apricot mixture over chicken; bake 20 minutes longer, rotating pans after 10 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife.
Rub rosemary mixture over chicken quarters; cover and refrigerate in large bowl about 2 hours.
Preheat oven to 350°F.
Place chicken quarters, skinned side up, in 2 large roasting pans (about 17" by 11 1/2 each) or 2 jelly roll pans (15 1/2n by 10 1/2" each).
Bake chicken 25 minutes on 2 oven racks, rotating pans between upper and lower racks halfway through baking.
Meanwhile, in small bowl, with fork, mix apricot jam, lemon juice, and mustard.
Brush apricot mixture over chicken; bake 20 minutes longer, rotating pans after 10 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife.
Chef
