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Rosemary Apricot Chicken
A simple but delicious way to prepare chicken with apricot and rosemary.
Course
dinner
Cuisine
American
Prep Time
3
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
48
minutes
minutes
Servings
4
people
Calories
216
kcal
Author
John Kanell
Ingredients
INGREDIENTS
1/2
cup
apricot preserves
2
tbs
white wine vinegar
1 1/2
tbs
chopped
fresh rosemary
1/4
tsp
salt
1/4
tsp
ground pepper
2
tbs
lemon juice
4
chicken breasts
skin on
Instructions
INSTRUCTIONS
Preheat oven to 375F.
In a small bowl, combine 1/4 tsp salt, 1/4 tsp ground pepper, 1/2 cup apricot preserves,1 1/2 chopped rosemary, 2 tbs lemon juice and 2 tbs vinegar.
Whisk all ingredients together to combine.
Place chicken breasts -- skin side up -- on a baking sheet.
Pour apricot sauce over the top of each chicken breast.
Bake for about 45-60 minutes, or until internal temperature reads 165F.
Allow meat to rest for about 20 minutes.
You may slice before serving.
Notes
I love serving this with herb rice, cooked with some chicken stock or a flavorful couscous.
Nutrition
Serving:
1
serving
|
Calories:
216
kcal
|
Carbohydrates:
35
g
|
Protein:
23.3
g
|
Fat:
2.5
g
|
Saturated Fat:
0.3
g
|
Cholesterol:
57
mg
|
Sodium:
592
mg
|
Potassium:
290
mg
|
Fiber:
1.3
g
|
Sugar:
26
g
|
Vitamin A:
1050
IU
|
Vitamin C:
6.4
mg
|
Calcium:
19
mg
|
Iron:
0.9
mg