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Rosemary Apricot Chicken

Western.Chefs's picture
  Salt 2 Teaspoon
  Dried rosemary leaves 1 Teaspoon, crumbled
  Ground black pepper 1⁄2 Teaspoon
  Garlic 4 Clove (20 gm), crushed with garlic press
  Skinless chicken 3 , each cut into quarters, with skin removed
  Apricot jam 1⁄2 Cup (8 tbs)
  Fresh lemon juice 2 Tablespoon
  Dijon mustard 2 Teaspoon

In cup, mix salt, rosemary, pepper, and garlic.
Rub rosemary mixture over chicken quarters; cover and refrigerate in large bowl about 2 hours.
Preheat oven to 350°F.
Place chicken quarters, skinned side up, in 2 large roasting pans (about 17" by 11 1/2 each) or 2 jelly roll pans (15 1/2n by 10 1/2" each).
Bake chicken 25 minutes on 2 oven racks, rotating pans between upper and lower racks halfway through baking.
Meanwhile, in small bowl, with fork, mix apricot jam, lemon juice, and mustard.
Brush apricot mixture over chicken; bake 20 minutes longer, rotating pans after 10 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4806 Calories from Fat 968

% Daily Value*

Total Fat 107 g165.2%

Saturated Fat 26.6 g133.1%

Trans Fat 0 g

Cholesterol 2535.2 mg845.1%

Sodium 6808.2 mg283.7%

Total Carbohydrates 119 g39.6%

Dietary Fiber 3.7 g14.8%

Sugars 96.9 g

Protein 796 g1591.3%

Vitamin A 38.5% Vitamin C 39.4%

Calcium 50.6% Iron 237.4%

*Based on a 2000 Calorie diet

Rosemary Apricot Chicken Recipe