Roasted Chicken with an Apricot and Balsamic Glaze is part of my easy dinner series. It is one of the simplest and most flavorful recipes that I will ever post. The marinade comes together in minutes. So you simply marinate the chicken and get it in the oven. That’s it. I love to serve it with a side salad. Such a delicious and healthy meal. I hope you will try it!
2 1/1 lbs. Chicken Breast, I use bone in/skin on breasts. But you can use boneless/skinless
½ Cup Apricot Jam
2 Tbsp. Balsamic Vinegar
2 Tbsp. Grain Mustard
2 Tbsp. Olive Oil, plus extra for greasing the pan
2 Tbsp. Fresh Rosemary, chopped
1 ½ Tsp. Salt
½ Tsp. Black Pepper
Trim any excess fat from your breast. Cut each breast in half. You can even have your butcher do this.
In a large bowl mix the jam with balsamic vinegar, grain mustard, olive oil, rosemary, salt and pepper.
Add in the chicken and incorporate it into the marinade. Put in the refrigerator for at least an hour.
Preheat the oven to 400.
Grease a 13 x 9 baking pan with olive oil.
Place the chicken in the pan skin side up and pour in the marinade.
Get it in the oven for 45 minutes until cooked through and serve.