APRICOT SAGE CHIPOTLE ROASTED CHICKEN

 

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Ingredients

  • 2 roasting chickens, cut into pieces
  • 1 (12-ounce) jar apricot preserves
  • 1/3 cup olive oil
  • 1 tablespoon white vinegar
  • 3 pinches salt
  • 20 grinds black pepper
  • 10 cloves garlic, peeled
  • 20 to 30 sage leaves
  • 2 chipotle chiles and 2 tbsp adobo sauce (canned)

Directions

  • Preheat oven to 400 degrees F. Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 13 by 9-inch baking pans.
  • Blend all of the ingredients(except the sage) together in a blender.
  • Mix marinade with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart.
  • Top with sage leaves
  • If you're looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you're ready to roast the chicken.
  • Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes.

Notes

Categories: Dinner 
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