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. Chicken Braised With Dried Figs, Sage And Grappa.
The full cookbook interweaves sexy anecdotes with more chicken recipes — roast chicken with brandy-vanilla butter, chicken with horseradish and herbs, roasted chicken thighs with apples.
Roasted Chicken With Cherries and Herbs; Baked Chicken With Apricot Jam, Sage and Lemon Zest; Roasted Chicken With Mustard, Fresh Basil and Garlic; Roasted Chicken Thighs With Sweet and Sour Onions; Stir-Fried Chicken With Spinach and Peanuts.
What's hot A zesty lemon sage marinade makes for a tender and juicy baked chicken dish!
You can cook 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
- You need 1 of 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry with paper towels.
- You need 1 1/4 tsp of coarse kosher salt.
- You need 3/4 tsp of Freshly grated ground black pepper.
- It's 5 of sprigs fresh sage.
- Prepare 3 tbsp of extra virgin oil.
- Prepare 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.
Plus the olives and onions give it a boost of nutrition and flavor! Sage leaves, salt, pepper, paprika, onion, mustard (honey or dijon), olive oil, garlic, and lemon! Blend it all together, pour over skinless chicken thighs or. Pour some flour into a shallow dish and season with salt.
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.
Lightly beat the eggs with the lemon juice in another shallow dish. Sometimes the lemons and chicken produce a lot of juices, in which case you can make a delicious pan sauce. Transfer the chicken (keeping the herbs and Apricot-and-Herb-Stuffed Leg of Lamb. Rolling the lamb around the filling means you get some of those bright flavors in just about every bite. Be the first to review this recipe.