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Recipe: Baked Chicken

Baked Chicken

1 Roasting chicken
1/2 jar apricot preserves
2 Tablespoons Chile Crunch
Salt and pepper to taste

Optional

8 New potatoes
1 Onion cut into 4
8 Peeled baby carrots
1 Cup chicken broth

Set oven to 350. Mix apricot preserves with Chile Crunch, salt and pepper. Rub all over a roasting chicken and bak about 1 hour or until done. 

Option

I often place whole potatoes, peeled carrots and chunks of onion in the bottom of the roasting pan with chicken broth. The vegetables will cook with the chicken and you have a "one pot meal".