Apricot-Dijon Glazed Chicken
8 chicken thighs (I like to use a couple or few boneless skinless breasts)
Coarse salt and ground pepper
1 jar (12 oz) apricot jam
2 Tbsp. honey
2 Tbsp. Dijon Mustard
Preheat oven to 425 degrees.
Rinse chicken; pat dry, and transfer to a baking dish.
Season well with salt and pepper; set aside.
Bring jam, honey, and mustard to a boil in a small saucepan over med heat.
Reduce heat to med-low; simmer until thickened and reduced by half, about 15 min or less.
Spoon apricot mixture over chicken, spreading with back of spoon to coat evenly.
Bake chicken, basting with sauce from bottom of dish every 10 min, until juices run clear when chicken is pricked with a fork, about 30 min.
Pairs Well With
I like this recipe because it only involves a few simple ingredients that you can always have on hand and you can put it together at the last minute with minimal prep.
This recipe is from Martha Stewart and is so simple that I used to make it before I even had an oven using a hot pot and in the toaster oven!
The chicken is really moist and juicy and very delicious..