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Lemon Chicken with Apricot Jam

Whether you celebrate Hanukkah or not, give this chicken with apricot jam a try. It's tasty, easy, and always enjoyed by everyone in the crowd from young children to adults.

Course Main Course
Cuisine Jewish Holiday Cooking
Keyword apricot jam, Hanukkah, hanukkah chicken recipes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 servings
Calories 119 kcal

Ingredients

  • 1 cup apricot-pineapple preserves or use apricot jam
  • 1/3 cup dijon mustard
  • 2 teaspoon grated lemon rind
  • 1/3 cup fresh lemon juice
  • 1 lemon sliced or 2 if they are small
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 8 - 10 boneless skinless chicken breasts halves or an equivalent amt. of thighs or use bone-in chicken

Instructions

  1. Cut your boneless skinless breasts or thighs into appropriate individual serving size pieces and arrange in the baking dish.

  2. Combine preserves, mustard, lemon rind, lemon juice, thyme and pepper in a medium size bowl and combine. If you are baking the chicken right away, pour the sauce over the chicken in the baking dish. Then lay a lemon slice on each piece of chicken or just evenly cover the whole baking dish.

  3. Cook at 375 degrees for 30 minutes uncovered. Or 325 convection for 40 minutes or 350 convection for 30 minutes.

  4. If you are not cooking the chicken immediately after preparing the sauce, you can refrigerate the sauce or you can pour it over the chicken and then refrigerate the whole baking dish until you are ready to cook. Be sure to let it sit out of the fridge for 15 - 30 minutes before you put it in the oven, if you can.

Recipe Notes