Apricot Roasted Chicken

"Easy and inexpensive....yet delicious."
 
Apricot Roasted Chicken created by NcMysteryShopper
Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 375.
  • Place chicken in a 13" x 9" baking dish; set aside.
  • In a small saucepan over medium heat, cook preserves, wine, honey, soy sauce, oil, pepper, ginger, red pepper flakes, and green onion just until bubbly.
  • Evenly pour over the chicken pieces. Bake for 45-55 minutes or until chicken is no longer pink.
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RECIPE MADE WITH LOVE BY

@Parsley
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  1. Fay G.
    I’ve been making this recipe for years from the previous site. I always use skinless, boneless chicken thighs. I add a bit more soy, ginger and spring onions, It’s easy, quick to prepare, delicious, and always a favourite! Thank you so much for sharing it.
     
  2. Dessert Dawn
    I also used boneless chicken. Boneless skinless chicken leg meat and homemade apricot pineapple preserves. A pound and a half of it for the three of us (husband, son and myself) and the leftovers would have been great, had there BEEN any. I might go light on the pepper flakes next time but this is probably going to be our favorite recipe for a long time! Served with rice and a veggie and this is perfect.
     
  3. RJB6253
    Good, quick, easy. We all loved. Leftovers were great too.
     
  4. BonnieD Oz
    My husband raved about this! I used one sliced yellow onion which I cooked in oil in the saucepan before adding 400ml apricot nectar (didn't have preserves) and I substituted 1tbsp grated fresh ginger for the powdered. Left out the green onions and pepper flakes. Thank you for submitting this recipe!
     
  5. BonnieD Oz
    My husband raved about this! I used one sliced yellow onion which I cooked in oil in the saucepan before adding 400ml apricot nectar (didn't have preserves) and I substituted 1tbsp grated fresh ginger for the powdered. Left out the green onions and pepper flakes. Thank you for submitting this recipe!
     
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