Balsamic Apricot Rosemary Chicken

 

Hi everyone– Here’s a recipe that’s so quick and delicious I’m happy to pass it on to you.  You can get it into the oven in about 5 minutes!  I put on some brown & wild rice mix to simmer after the chicken was in and then sat and read a book!  Best way to fix dinner.

BALSAMIC APRICOT ROSEMARY CHICKEN
4 bone in chicken thighs
1/2 cup apricot jam
1 tab. balsamic vinegar
1 tab. rosemary, minced
1/4 tsp. salt
Remove the skin from the chicken thighs and place them bone side down in a baking dish that has been sprayed with cooking spray.  (If you like the skin, leave it on!)  In a small bowl stir together the apricot jam, vinegar, minced rosemary and salt.  Spoon it over the chicken thighs and pop it into a 400 degree oven for 40 to 50 minutes. Spoon the extra juices over the chicken as you set it on the serving plate.  (If you use a meat thermometer, internal temperature of 165 degrees)

Ready and delicious!

15 thoughts on “Balsamic Apricot Rosemary Chicken

  1. I love all the ingredients in this. I have to admit I laughed when I read: get it in the oven in 5 minutes. Ha ha, you haven’t seen me cook, probably more like 55! But then, I have made chicken with apricot jam and Russian dressing and a few spices, so I suppose this is pretty similar. I love the balsamic and rosemary additions though. I’m convinced to try it, thanks!

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