Apricot Glazed Chicken

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F) and lightly grease a 9x13-inch (23x33 cm) baking dish.

   Ca. 5 min.

2. 2

   Pat the chicken pieces dry with paper towels and arrange them in a single layer in the prepared dish.

   Ca. 2 min.

   Kokkens note: Drying the chicken helps the skin get crispier and allows the seasoning to adhere better.

3. 3

   Season the chicken pieces on all sides with salt, black pepper, and garlic powder.

   Ca. 1 min.

4. 4

   In a medium bowl, whisk together the apricot preserves, ketchup, apple cider vinegar, olive oil, onion powder, and paprika until well combined.

   Ca. 2 min.

   Kokkens note: If your preserves are very thick, you can warm them in the microwave for 15-20 seconds to make them easier to whisk.

5. 5

   Pour the glaze evenly over the chicken, turning the pieces to ensure they are fully coated.

   Ca. 1 min.

6. 6

   Bake in the preheated oven for 50 to 60 minutes, basting the chicken with the pan juices every 20 minutes.

   Ca. 1 t.

   Kokkens note: Basting is key to building a thick, caramelized glaze and keeping the chicken moist.

7. 7

   Confirm the chicken is cooked through. An instant-read thermometer should register 74°C (165°F) in the thickest part of a breast, and 80°C (175°F) for thighs.

   Ca. 1 min.

8. 8

   Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving.

   Ca. 5 min.

   Kokkens note: Resting allows the juices to redistribute, resulting in more tender chicken.

9. 9

   Sprinkle with fresh parsley for garnish, if using, and serve.