Recipe courtesy of Trisha Yearwood
Episode: Quick-Nic
Save Recipe Print
Baked Apricot Rosemary Chicken
Total:
1 hr 5 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.

Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.

Preheat the oven to 375 degrees F.

Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Skillet Rosemary Chicken

Recipe courtesy of Food Network Kitchen

Italian Baked Chicken and Pastina

Recipe courtesy of Giada De Laurentiis

Baked Chicken Breasts With Parmesan Crust

Recipe courtesy of Ted Allen

Crispy Baked Rosemary-Garlic Chicken Legs

Recipe courtesy of Tyler Florence

Apricot Chicken

Recipe courtesy of Rachael Ray

Baked Rice Pudding with Apricots

Recipe courtesy of Gale Gand

Browse Reviews By Keyword

          Latest Stories