Apricot Glazed Baked Chicken creates simple elegances in this easy marinated glazed chicken main dish with a lightly sweet apricot glaze.
Apricot Glazed Baked Chicken
By Sue Lau | Palatable Pastime
Apricot Glazed Baked Chicken is my recipe of the day. I have put together a simple marinated chicken leg recipe that is easily baked after marinating for a few hours.
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The glaze is a simple mixture of apricot jam with some lemon juice that gets brushed on for a scrumptious finish.
I served this on my Instant Pot Pecan Long Grain and Wild Rice which I recently posted. Together they make a great pair. Just add a vegetable or tossed salad and you’re all set.
And who doesn’t love another economical chicken leg recipe to add to the rotation? Everyone loves saving money.
Apricot Glazed Baked Chicken
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Apricot Glazed Baked Chicken
Apricot Glazed Baked Chicken
Ingredients
Chicken and Marinade:
- 2 pounds small chicken leg quarters (3-4)
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh rosemary (crushed)
- 1 tablespoon chopped garlic
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon granulated sugar
- 1 teaspoon each salt and black pepper
Glaze:
- 2 tablespoons melted butter
- 3 tablespoons melted apricot jam
- 1 teaspoon lemon juice
Instructions
- Whisk together marinade ingredients and add chicken; marinate 6 hours or overnight.
- Preheat oven to 350F.
- Drain chicken from marinade and place on a roasting rack in an oven pan that has been sprayed with nonstick spray.
- Drizzle chicken lightly with olive oil.
- Bake chicken for 45 minutes or until internal temperature reaches 165F.
- Raise oven temperature to 450F.
- Whisk together glaze and brush on chicken pieces.
- Bake for 12-15 minutes more or until glaze is set and chicken begins to caramelize.
- Serve any additional glaze with chicken at the table.
Notes
Nutrition
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