Rosemary Apricot Chicken
|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.