Apricot Chicken

"I found this recipe and plan on making it. We love apricots!"
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
photo by TasteTester photo by TasteTester
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  • In a flat glass or china dish or a mixing bowl, combine fruit spread, soy sauce, lemon juice, onion, parsley, and oregano; set aside 1/4 cup of mixture for basting sauce. Add chicken pieces to remaining mixture and turn several times, coating.
  • pieces well. Refrigerate at least 5 hours or overnight; turn pieces several times during refrigeration.
  • Remove from marinade and place in a single layer in a baking pan. Discard remaining.
  • marinade. Bake, uncovered, in a 375°F oven 45 to 50 minutes, or until chicken is tender, lightly browned and no longer.
  • pink in the center. Brush with reserved sauce several times during cooking. Brush.
  • remaining reserved sauce on chicken just before serving.

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  1. YUM, YUM, YUM!!! I also boiled the marinade to serve with the chicken. I had filleted chicken breasts that only needed to bake about 25 minutes. Perfect! Served the sauce over the top. Loved it.
  2. A great, simple chicken recipe. I heated up the reserved marinade and poured over chicken when done cooking.
  3. Absolutely gorgeous!!! I also boiled reserved marinade and poured over chicken at the table. We loved this it had a wonderful flavour and was so simple. I did add a little rice wine vinegar as well and just added a touch more preserves to compensate, I love rice wine vinegar and knew it would work well with these ingredients. A definite keeper RecipeNut we will enjoy this one often. I served mine with Recipe#299060 it was wonderful.
  4. What a great combination of flavors -- sweet, sour and tangy! I marinated my chicken overnight and then baked it. The chicken came out moist and tender, and the marinade made a delicious glaze. I heated up the reserved sauce and poured it over the chicken at the table. This sauce would be wonderful on many types of meat! Thanks for a recipe that had us all wishing I had made more.



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