Baked Apricot Rosemary Chicken Recipes

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APRICOT ROSEMARY CHICKEN



Apricot Rosemary Chicken image

Make and share this Apricot Rosemary Chicken recipe from Food.com.

Provided by valerie-lynn82

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
1/4 cup fat free chicken broth
1 cup apricot preserves
1 tablespoon honey mustard

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.

Nutrition Facts : Calories 337.8, Fat 3.6, SaturatedFat 0.7, Cholesterol 75.5, Sodium 551.5, Carbohydrate 53, Fiber 0.5, Sugar 35.4, Protein 25.8

BAKED APRICOT CHICKEN



Baked Apricot Chicken image

Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired.

Provided by SHANG

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Yield 12

Number Of Ingredients 4

12 chicken thighs
1 cup apricot preserves
1 cup French dressing
1 (1 ounce) package dry onion soup mix

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.

Nutrition Facts : Calories 342.3 calories, Carbohydrate 23.3 g, Cholesterol 58.5 mg, Fat 20.1 g, Fiber 0.1 g, Protein 15.9 g, SaturatedFat 4.4 g, Sodium 444.3 mg, Sugar 20.5 g

ROAST CHICKEN WITH APRICOT-ROSEMARY GLAZE



Roast Chicken with Apricot-Rosemary Glaze image

Make and share this Roast Chicken with Apricot-Rosemary Glaze recipe from Food.com.

Provided by MarieRynr

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

1 (18 ounce) jar apricot preserves
1/2 cup apricot nectar
3 tablespoons white wine vinegar
6 cloves garlic, minced
5 teaspoons finely chopped fresh rosemary
3 (3 1/2 lb) chicken, each cut into 8 pieces,patted dry
1 cup reduced-sodium chicken broth

Steps:

  • Position one rack in top third and 1 rack in bottom third of oven; preheat to 450*F.
  • Stir preserves, nectar,vinegar, garlic and rosemary in medium saucepan over low heat until preserves melt.
  • Transfer 1/2 cup glaze to bowl; reserve.
  • Arrange chicken breasts and wings on 1 large rimmed baking sheet.
  • Arrange thighs and drumsticks on second rimmed sheet.
  • Brush chicken with 1 cup glaze; sprinkle with salt and pepper.
  • Roast until chicken is cooked through and glaze forms sticky coating, brushing 2 more times with remaining glaze in pan, about 1 hour.
  • Increase oven temperature to 500*F.
  • Roast until chicken begins to brown, about 10 minutes longer.
  • Transfer chicken to platter.
  • Scrape pan juices and any browned bits from baking sheets into glass measuring cup.
  • Spoon off fat from top of juices.
  • Add enough broth to juices to mesure 1 3/4 cups sauce.
  • Bring sauce to simmer in small saucepan over medium high heat, whisking in enough reserved glaze to flavor and thicken sauce as desired.
  • Serve chicken with sauce.

Nutrition Facts : Calories 1014.1, Fat 55, SaturatedFat 15.7, Cholesterol 271.7, Sodium 299.5, Carbohydrate 61.4, Fiber 0.5, Sugar 35.3, Protein 68.8

APRICOT CHICKEN I



Apricot Chicken I image

Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.

Provided by Shirley Rickey

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves
1 ½ (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
  • Cover dish and bake for 1 hour in preheated oven.

Nutrition Facts : Calories 455.8 calories, Carbohydrate 55.7 g, Cholesterol 68.4 mg, Fat 13.8 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 2.3 g, Sodium 1134.3 mg, Sugar 44.4 g

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