How to Cook Apricot and Prune Roasted Chicken
Another appetizing dish is this fruity roasted chicken. To those who loves meat dishes with fruits, I'm sure you're going to love this roasted chicken.
Servings: 6 servings
- 1 whole chicken cut in 12 serving pieces
For the marinade:
- 1 1/4 cups apricot jam
- 7 prunes chopped
- 1 Tbsp. balsamic vinegar
- 1/2 Tbsp. salt
- 1/2 Tbsp. freshly ground pepper
- 2 Tbsp. minced garlic
- 1 Tbsp. dried sage
How to cook Fruity Apricot and Prune Roasted Chicken:
Mix all marinade ingredients together. Add chicken pieces and toss until evenly coated. Marinade for 1 hour.
In a deep casserole, arrange chicken pieces, skin side up and spaced evenly in one layer.
Cover and keep chilled until you are ready to roast the chicken.
Roast chicken in a 350 °F oven until lightly browned and cooked through, about 45 to 50 minutes.
Pierce chicken with a fork to check if the juices run clear. Serve warm.