Baked Apricot Chicken is one of our favorite chicken recipes. Tell me what’s not to love about it, the chicken is juicy and the sauce tastes heavenly! Baked Apricot chicken goes with basically any side dish and you can have it on its own.
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It’s a double-breasted reversible closure with a plastic button front. This chef coat also offers a tailored fit with the 2 piece executive back with center back vent. The short sleeves with a thermometer pocket on the left sleeve complete the look of this coat. This soft, durable chef coat comes in fade-resistant fabric, both in Black and White
They have other styles you need to see, check them out @ Chef Uniform
You might want to try other recipes;
Instant Pot Rotisserie Chicken
- 3 Pounds Drumsticks or thighs Chicken (Cleaned and dry)
- 1 Cup Apricot preserves
- 2 Tablespoons Water
- 1 Tablespoon Garlic powder
- 1 Tablespoon Ginger powder
- 1 Teaspoon Italian seasoning
- 1 Teaspoon Paprika
- Salt and freshly ground pepper to taste
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Preheat the oven to 350 degrees F, clean a baking sheet and line with a paper parchment. Clean the chicken and pat dry, season with all the ingredients from number 4 through 8. Mix and coat all the chickens.
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Place all the chickens all the prepared baking sheet. Place in the preheated oven and bake for about 10 minutes.
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While the chicken is in the oven place the apricot preserves and water into a sauce and bring and warm up to loosen the preserves.
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Remove the chicken and coat the chicken with the apricot, brush underneath the skin and pour the rest over the chickens the continue to bake 20 minutes.
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Flip to the other side and continue to bake for additional 20-25 minutes until the chicken is cooked and the juice runs clear.
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Allow the chicken to rest then serve with your side dish.
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Baked Apricot chicken, sauce and rice
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Baked apricot with salad.
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