Sage-Rubbed Chicken with Spicy Peach Glaze

Name: Sage-Rubbed Chicken with Spicy Peach Glaze
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Ingredients: 10 fresh sage leaves, chopped; Leaves from 3 sprigs fresh oregano, chopped; 2 tablespoons kosher salt; 2 tablespoons freshly ground black pepper; 2 teaspoons garlic powder; One 4-pound chicken, cut into 8 pieces (split breasts, drumsticks detached, thighs trimmed); 8 ounces peach jam; 2 to 3 tablespoons red pepper jelly

Getting reviews...

Level: Easy

Total: 1 hr 40 min
Active: 30 min

Yield: 4 servings

Level: Easy

Total: 1 hr 40 min
Active: 30 min

Yield: 4 servings

Ingredients

Deselect All

10 fresh sage leaves, chopped

Leaves from 3 sprigs fresh oregano, chopped

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

2 teaspoons garlic powder

One 4-pound chicken, cut into 8 pieces (split breasts, drumsticks detached, thighs trimmed)

8 ounces peach jam

2 to 3 tablespoons red pepper jelly

Directions

Watch how to make this recipe.

Preheat the oven to 450 degrees F. Combine the sage, oregano, salt, pepper and garlic powder in a small bowl.
Line a baking sheet with foil. Pat the chicken dry with paper towels. Using your hands, coat the chicken with the herb rub, getting under the skin as well. Place the rubbed chicken on the baking sheet skin-side up and let sit for 1 hour at room temperature.
Combine the peach jam and red pepper jelly in a small pot and heat. Add more pepper jelly a little at a time to up the heat level, if desired.
Spoon some peach glaze on top of the chicken pieces. Roast 15 minutes, rotate the baking sheet and baste with more glaze. Roast until the chicken is cooked through and the skin is crispy, another 15 minutes. Transfer to a serving platter and serve.