Recipe by scancan
This is a great chicken to serve to company or whenever you need a really good but easy chicken dinner. I make this all the time and everyone loves it.
Top Review by Zurie
Could be 5 star, but I made a few adjustments. A very nice, quick, easy recipe!! I used the 1/2 cup apricot jam (love apricot jam: so versatile!). But I whisked in only 1/2 cup water because otherwise the sauce would have been too thin, added 1 tablespoon soy sauce (Tamari) and 2 tablespoons fresh ginger, chopped. I also seasoned the chicken lightly with a seasoning salt before putting it on the layer of onions -- I liked the idea of a layer of onions, and used 2 onions! I didn't use stuffing, and was out of bay leaves. I added the parsley in the photo just for a little colour; meant to do better photos but it didn't work out!!! The oven temperature was too high for me, and I put it on 350 F/180 C, which was fine. Lovely taste -- we're having it with lentils and cauliflower, and a salad.
- 1 whole chickens or 1 cut-up chicken piece
- 1 cup water
- 1 large onion, sliced
- 3 bay leaves
- 1⁄3-1⁄2 cup apricot jam
- garlic powder
- onion powder
- salt (depending on the chicken) (optional)
- pepper (to taste)
Directions See How It's Made
- Layer a large roasting pan with onions. Place the chicken with your favorite stuffing or without on top of the onions.
- Sprinkle to cover the chicken with onion and garlic powders. Spoon the jelly over all the chicken. Pour the water over the chicken. Add the bay leaves to the water.
- Cover well and bake in a 425 oven for 1 hour. After 1 hour turn the chicken over so that both sides get nice and juicy and continue baking for another 1 1/2 hours.
- Remove foil or other tight cover and make sure the skin is topside up and allow to brown for another half hour. Serve with your favorite side dish and enjoy!