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Sun-Dried Tomato and Apricot Chicken
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Prep Time:
10 minutes
Total Time:
1 hour 20 minutes
Tangy balsamic, sweet orange juice, and savory sun-dried tomatoes make this dish deliciously flavorful!
Ingredients:
  • 1/2 cup orange juice
  • 2 tablespoons balsamic vinegar
  • 3 to 3 pounds cut-up broiler-fryer chicken
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup orange marmalade
  • 1 jar (8 ounces) sun-dried tomatoes in oil, drained
  • 1 package (6 ounces) dried apricots
  • 3 tablespoons packed brown sugar
Instructions:
  • Preheat oven to 375°F.
  • In a 13x9x2 inch rectangular pan, combine orange juice and vinegar. Place chicken pieces in the pan, skin side up. Pour the orange juice mixture over the chicken. Season with salt and pepper, then spread marmalade over the chicken.
  • After baking uncovered for 30 minutes, generously spoon the fragrant orange juice mixture over the succulent chicken. Scatter the vibrant tomatoes and juicy apricots around the chicken, gently mixing them with the irresistible orange juice mixture. Finally, sprinkle a touch of brown sugar over the colorful tomatoes and apricots for a hint of sweetness.
  • Bake the chicken uncovered for 35 to 40 minutes, basting frequently with the orange juice mixture, until the chicken is no longer pink in the center. If the chicken starts to brown, loosely cover the pan with aluminum foil.

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