Chicken takes on a touch of fruity sweetness with the help of flavorful apricot or peach preserves.
2/3 cup apricot or peach preserves
1/4 cup balsamic vinegar
2 teaspoons grated orange peel
1 teaspoon salt
3/4 teaspoon coarsely ground black pepper
2 large onions
1 (3 1/2-pound broiler-fryer) cut into quarters
2 medium-size chicken legs (about 1 pound)
orange slices and orange-peel strips for garnish
1. Preheat oven to 400 degrees F. In small bowl, mix apricot preserves, balsamic vinegar, orange peel, salt, and pepper. Cut each onion into 4 wedges.
2. Arrange chicken pieces and onion wedges in 17-inch by 11 1/2-inch roasting pan. Spoon apricot-preserves mixture over chicken and onions. Bake 45 to 50 minutes, basting occasionally with pan juices, until onions are tender and juices run clear when chicken is pierced with a knife.
3. To serve, place chicken and onions on warm large platter with steamed broccoli. Garnish with orange slices and orange-peel strips. Skim fat from juices in roasting pan. Serve pan juices with chicken. (Remove skin from chicken before eating if you like.)
(based on individual servings)
Total Fat: 9 g
Saturated Fat: 0 g
Cholesterol: 112 mg
Sodium: 470 mg
Carbohydrates: 0 g
Fiber: 0 g
Protein: 0 g
Originally published in Good Housekeeping.
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