Thursday, June 2, 2011

Apricot Orange Glazed Chicken

This is one of my husbands favorite dinners and it's so easy. Really, it's so easy you'll end up making it again and again. And then again and when you have guests for dinner you'll make it again. I'm not kidding! It's that good. Really delicious and really easy. Two things I love in a Chicken Dinner. I'm not sure where I got the idea for this but I've been making it a long time. Even before we had kids, that long! And it never fails to impress. So please, if you try one recipe on this blog, try this one.

Here is what you need, just 4 things: your favorite seasoned salt (I usually swear by "Pappy's Low Sodium" but they didn't have any at the store so I tried this one, not a bad second.), a jar of apricot jam or preserves, orange juice and chicken (I like leg quarters but you can use any combination of cut up chicken pieces.). 

Preheat your oven to 425°F. Lay the chicken, skin side up, on a rimmed cookie sheet or roasting pan. I like this "Large Bar Pan" from Pampered Chef. I don't use it often because the feel of stoneware gives me the willies. Like nails on a chalkboard, but for roasting chicken it is awesome, I just use pot holders and try not to touch it. If you need to, trim off the excess fat and skin using kitchen shears.

Sprinkle the chicken generously (both sides) with the seasoned salt. Then turn the preheated oven down to 375°F and roast for 30 minutes. DO NOT turn the chicken.

While the chicken is roasting, heat 1 cup of apricot preserves and 3 tablespoons orange juice in a small sauce pan, over low heat. You don't want to cook or boil the mixture, just get it to melt and mix together.

All melted and ready. Just keep it warm on the stove until you need it.
You can also do this in the microwave.

After 30 minutes, baste the chicken with the apricot orange mixture and put back into the oven for 10 minutes. Then baste again and back in for another 10 minutes.
Total cooking time is 50 minutes at 375°F. Remove from the oven and allow to rest for 10-15 minutes.

For a super easy (and complimentary) side dish, mix up a box of seasoned wild rice mix according to the directions, adding 1 cup of chopped dried fruit at the beginning. It should cook the same amount of time as the rice. This bag of fruit bits is really convenient but just use an assortment of any dried fruit you have on hand.

And there you have it. A super easy, very tasty chicken dinner. You can use this same glaze to cook chicken outside on the grill. It's a nice departure from BBQ Sauce. Enjoy!

Apricot Orange Glazed Chicken
Skin-on assorted chicken pieces 
(approx. 6 servings, a whole cut up fryer works well, or leg quarters)
Seasoned Salt - to taste
1 C. apricot preserves
3 T. orange juice

Preheat oven to 425°F
Trim fat and extra skin from chicken pieces as needed. Season both sides well with seasoned salt and lay skin side up in a shallow roasting pan or rimmed cookie sheet. Turn oven down to 375°F and roast chicken for 30 minutes. Do not turn chicken.
Melt 1 cup apricot preserves with 3 tablespoons orange juice and whisk together. Baste chicken pieces and roast an additional 10 minutes. Baste again and roast another 10 minutes. Remove chicken from oven and let rest 10-15 minutes.
Serves 6


  1. My friend Sarah tried this recipe and mentioned that the glaze really stuck to her roasting pan. (Had to throw the pan away.) Yikes! Sorry Sarah! She suggested lining your pan with foil. Good tip.

  2. FYI, Sarah was using boneless skinless breasts. If you use bone in, skin on chicken you shouldn't have an issue with the glaze sticking to the pan.