Baked Apricot Rosemary Chicken Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the jam, dressing and soup mix. Mix together.
• Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

Steps:

• Heat oven to 350°. Mix salt, rosemary, pepper and garlic. Rub mixture into chicken.
• Place chicken, meaty side up, in pan and bake for 25 minutes.
• Meanwhile, mix apricot jam, lemon juice, and mustard. Brush apricot mixture over chicken. Bake for 20 minutes longer or until juices run clear.
• serve.

Steps:

• 1. Preheat oven to 350; line a 9X13-inch baking pan with foil, spray with non-stick cooking spray. In a small bowl crush the spices, combine with salt and pepper, and rub over both sides of chicken breasts. Place in prepared pan; pour broth into pan. Bake for 20 minutes. In a small bowl mix preserves and mustard, brush or spoon over chicken and bake an additional 10-15 minutes until done.

Steps:

• Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
• Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
• Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
• Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
• Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Heat oil with butter in a skillet over medium-high heat.
• Season the chicken with black pepper (do not use any salt).
• Brown chicken about 4 minutes on both sides or until lightly browned, then place into prepared baking dish (if using skin on chicken pieces then place skin-side up).
• In a bowl mix the preserves with dressing, onion soup and garlic until blended; pour over the chicken in the baking dish then turn the chicken to coat evenly in the sauce.
• Bake uncovered for about 30 minutes (if you did not brown the chicken increase baking time slightly).
• Serve with rice.

Steps:

• In a small bowl, combine the first five ingredients; rub over chicken. Place chicken, skin side up, on a rack in a shallow roasting pan. Bake at 375° for 35-40 minutes or until a thermometer reads 170°-175°., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Turn chicken. Spoon some sauce over chicken. Broil 4-6 in. from the heat for 3-5 minutes or until browned. Turn chicken again; baste with sauce. Broil for 2-3 minutes longer or until browned. Serve with remaining sauce.

Steps:

• Preheat oven to 350°F Line a 9x13-inch baking pan with foil, spray with olive oil. In a small bowl, mix the spices and rub over both sides of chicken breasts. Place in the prepared pan; pour broth over chicken. Bake for 20 minute.
• In a small bowl, mix preserves and mustard, brush or spoon over chicken and bake an additional 10-15 minute or until done.