Apricot Orange Glazed Chicken

apricot orange glazed chicken 1200

It’s a constant challenge for the home cook: making supper with what you happen to have in the house. This quick baked apricot orange glazed chicken uses the end of a jar of jam, vinegar, and orange juice to create a first-rate dinner, all within about half an hour.

It’s flexible, too. Don’t have apricot jam? Use plum, or peach, or orange marmalade. No wine vinegar? Use some other kind, even the plain old white stuff, or lemon juice. Add chopped fresh herbs or a few dried ones, if you like. There are no rules. This is the time to use what you’ve got on hand.

Preheat oven to 350˚F. Season both sides of the chicken pieces with salt and pepper.

Combine apricot preserves, orange juice, red wine vinegar, 1 tablespoon olive oil, and minced garlic. Mix with a whisk until well combined, and set aside.

Heat an oven-proof skillet over medium-high heat. Heat the remaining 1 tablespoon oil, then when the oil is shimmering hot, add the seasoned chicken parts. Cook until golden brown on the first side, about 4 minutes.

Turn the pieces over, then pour the apricot sauce evenly over top. Transfer the skillet to the preheated oven and cook 10-15 minutes more, until the chicken is cooked through. Check often, because different parts cook at different rates!

Serve the chicken with sauce drizzled on top. Garnish with sliced green onions or herbs, if you like. Remember? No rules, be creative. We like to serve this with rice.

apricot orange glazed chicken 1200

Apricot Orange Glazed Chicken

Course: Main Course
Cuisine: American
Keyword: apricot, chicken, orange, use the jam, improvisation
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Baked chicken with an impromptu sauce: jam, vinegar, OJ
Print Recipe

Ingredients

  • 1 medium chicken, cut up (about 3 lbs)
  • salt & pepper
  • 3 Tbsp apricot preserves
  • 1 Tbsp orange juice
  • 1 Tbsp red wine vinegar
  • 1 clove garlic, minced
  • 2 Tbsp olive oil, divided

Instructions

  • Preheat oven to 350˚F. Season both sides of the chicken pieces with salt and pepper.
  • In a small bowl, combine apricot preserves, orange juice, red wine vinegar, 1 tablespoon olive oil, and minced garlic. Mix with a whisk until well combined, and set aside.
  • Heat an oven-proof skillet over medium-high heat. Heat the remaining 1 tablespoon oil, then when the oil is shimmering hot, add the seasoned chicken parts. Cook until golden brown on the first side, about 4 minutes.
  • Turn the pieces over, then pour the apricot sauce evenly over top. Transfer the skillet to the preheated oven and cook 10-15 minutes more, until the chicken is cooked through. Check often, because different parts cook at different rates!
  • Serve the chicken with sauce drizzled on top. Garnish with sliced green onions or herbs, if you like.
    Remember? No rules, be creative. We like to serve this with rice.

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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