Roasted Chicken with an Apricot and Balsamic Glaze

Serves 4
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Directions

  1. 1Mix apricot jam with balsamic vinegar, grain mustard, olive oil, rosemary, salt, and pepper.
  2. 2Mix apricot jam with balsamic vinegar, grain mustard, olive oil, rosemary, salt, and pepper.
  3. 3Mix apricot jam with balsamic vinegar, grain mustard, olive oil, rosemary, salt, and pepper.
  4. 4Add in the chicken, mix, and let it marinate for at least an hour.
  5. 5Add in the chicken, mix, and let it marinate for at least an hour.
  6. 6Add in the chicken, mix, and let it marinate for at least an hour.
  7. 7Get it into a grease baking dish, but sure to add in the delicious marinade and get it in the oven.
  8. 8Get it into a grease baking dish, but sure to add in the delicious marinade and get it in the oven.
  9. 9Get it into a grease baking dish, but sure to add in the delicious marinade and get it in the oven.
  10. 10You can serve it with a side salad and potatoes.
  11. 11You can serve it with a side salad and potatoes.
  12. 12You can serve it with a side salad and potatoes.

Ingredients

  • 2.5 lbs. Chicken Breast, I use bone in/skin on breasts. But you can use boneless/skinless
  • 2.5 lbs. Chicken Breast, I use bone in/skin on breasts. But you can use boneless/skinless
  • 2.5 lbs. Chicken Breast, I use bone in/skin on breasts. But you can use boneless/skinless
  • 0.5 cup Apricot Jam
  • 0.5 cup Apricot Jam
  • 0.5 cup Apricot Jam
  • 2 Tbsp. Balsamic Vinegar
  • 2 Tbsp. Balsamic Vinegar
  • 2 Tbsp. Balsamic Vinegar
  • 2 Tbsp. Grain Mustard
  • 2 Tbsp. Grain Mustard
  • 2 Tbsp. Grain Mustard
  • 2 Tbsp. Olive Oil, plus extra for greasing the pan
  • 2 Tbsp. Olive Oil, plus extra for greasing the pan
  • 2 Tbsp. Olive Oil, plus extra for greasing the pan
  • 2 Tbsp. Fresh Rosemary, chopped
  • 2 Tbsp. Fresh Rosemary, chopped
  • 2 Tbsp. Fresh Rosemary, chopped
  • 1.5 tsp Salt
  • 1.5 tsp Salt
  • 1.5 tsp Salt
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper

Equipment

baking dish

Tips

  • A high quality balsamic is very necessary in this recipe. You almost want the vinegar to be thick like a syrup.