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.
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