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
From the kitchen of palatablepastime.com
Nutrition
Calories: 609kcalCarbohydrates: 14gProtein: 32gFat: 45gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 204mgSodium: 845mgPotassium: 471mgFiber: 1gSugar: 8gVitamin A: 375IUVitamin C: 7mgCalcium: 33mgIron: 2mg
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