Apricot and Rosemany Glazed Chicken
Danielle
ingredients
- 4 chicken thighs/legs, bone in & skin on, trimmed of excess fat
- 3/4 cup apricot jam/marmalade
- 2 tbsp finely chopped fresh rosemary
- 2 tbsp lemon juice & about 1/2 the zest from 1 lemon
- 1 finely chopped clove of garlic
- 2-3 tbsp honey (depending on sweetness of marmalade)
- 2 tbsp vegetable oil
- 1 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp black pepper
directions
- 1
1.Preheat oven to 400°F. Combine all ingredients except chicken. Microwave in a large bowl for about 1 minute, or until hot.
- 2
2.Stir to combine flavours and allow to cool slightly. Reserve about 1/3 of the mixture into another bowl.
- 3
3.Place chicken in the large bowl with the cooled marmalade mixture. Massage and rub marinade into chicken (over and under the skin and everywhere you can get it!)
- 4
4.Line a baking pan with foil. Arrange chicken on the baking pan, removing excess marinade, if any. Bake for 15 mins.
- 5
5.Remove from oven and glaze (in a thick layer). Bake for another 10-13 minutes or until the juices run clear, basting at least once more.
Source: Danielle
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