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Grate the lemon zest from the lemon then squeeze the juice. Add the zest and juice to a small bowl and mix in the preserves, Worcestershire sauce and garlic. Pluck out the sage from the chicken and discard.
Baked chicken with apricot jam, sage, and lemon zest is one of the most popular of current trending foods in the world. It's appreciated by millions every day. It's simple, it is fast, it tastes delicious. They are nice and they look fantastic. Baked chicken with apricot jam, sage, and lemon zest is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have baked chicken with apricot jam, sage, and lemon zest using 9 ingredients and 3 steps. Here is how you can achieve it.
Ingredients needed to make Baked chicken with apricot jam, sage, and lemon zest:
- 1 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry with paper towels
- 1 1/4 tsp coarse kosher salt
- 3/4 tsp Freshly grated ground black pepper
- 5 sprigs fresh sage
- 3 tbsp extra virgin oil
- 1 lemon, zested and juiced
- 1/3 cup apricot jam, large chunks cut up
- 1 tsp Worcestershire sauce
- 1 large clove garlic, minced
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. Drain chicken, and bring to room temperature. Mix jam, sauce, lemon zest together and brush most of glaze over both sides of thighs. See great recipes for Spicy baked Lemon Chicken with Garlic Mashed & Sauteed Spinach too!
Instructions to cook Baked chicken with apricot jam, sage, and lemon zest:
- 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
Remove to a serving plate; keep warm. Mix together apricot jam, soy sauce, lemon juice, chilli flakes, salt and pepper with a splash of water and pour into the pan. Allow to come to a simmer and spoon the glaze over the chicken every now and then until the glaze is thick and sticky and the chicken is cooked through. Fruity and creamy, with a bite of onion for contrast--and made in a jiffy using salad dressing, onion soup mix, and apricot jam. A bit of orange juice and orange zest takes the sauce to the next level..
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