Baked chicken with apricot jam, sage, and lemon zest

Name: Baked chicken with apricot jam, sage, and lemon zest
Yield: 4 servings
Cuisine: American
Ingredients: 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

Melissa @cook_3617557

Greensboro, North Carolina

Apricot jam, sage, and lemon zest baked chicken

Melissa @cook_3617557

Greensboro, North Carolina

Apricot jam, sage, and lemon zest baked chicken

Saved

Ingredients

4 servings

13 1/2- to 4-pound chicken, cut into 8 pieces, patted dry with paper towels
1 1/4 tspcoarse kosher salt
3/4 tspFreshly grated ground black pepper
5sprigs fresh sage
3 tbspextra virgin oil
1lemon, zested and juiced
1/3 cupapricot jam, large chunks cut up
1 tspWorcestershire sauce
1 largeclove garlic, minced

Saved

Steps

1

Massage the chicken pieces with salt and pepper. Add sage and olive oil and mix well. Let marinate for 6 hours or overnight
2

Preheat oven to 400°F. Add zest and juice to a small bowl and mix with jam, worcestershire sauce, and garlic
3

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