Glazing Your Chicken With Jam and Balsamic - Longmeadow Farm

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    chicken breasts (bone in, trimmed, skin removed or boneless, skinless whatever your choice)
  • 14
    teaspoon salt
  • 18
    teaspoon pepper
  • 1
    teaspoon dried thyme leaves, divided
  • 14
    cup apricot jam
  • 2
    tablespoons balsamic vinegar
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DIRECTIONS

  • Preheat oven to 400°F Line a baking sheet with foil and lightly oil or coat it with nonstick spray.
  • Season chicken on both sides with salt and pepper, then rub with 1/2 teaspoon thyme. Place bone-side up in a single layer on prepared baking sheet. Roast for 15 minutes for boneless or with bone in, 20 minutes.
  • Meanwhile, in a small saucepan, heat jam or jelly, vinegar and remaining 1/2 teaspoon thyme over medium-low heat until glaze is melted. Season with salt and pepper and remove from heat.
  • Turn chicken meat-side up. Brush liberally with jam glaze. Continue to roast, brushing twice with remaining glaze, until the chicken is cooked through, about 15 minutes more, (20 minutes for bone in).
  • Serve with some brown (or white rice).
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