This is a recipe my foody friend Donna gave to me a few years ago, and I’ve probably made it about 2 million times since then. You can make it ahead, it has few ingredients and it’s super tasty. Amp up the healthy factor by eliminating the skin on the chicken, pair it with some healthy sides and you’ve got yourself a winner.
And in case you’re wondering, yes, the fruit is a bit burned but that’s the way I like it :). I also like to eat cooked lemons, so the lemon you see actually ended up in my tummy. Don’t judge me.
For the chicken
Cut up 2 roasting chickens into pieces
For the Glaze
1 12 ounce jar apricot preserves
15 medium dried plums, pitted
1/3 cup olive oil
1 tablespoon white vinegar
3 pinches salt, 20 grinds black pepper
10 cloves garlic, peeled
20-30 sage leaves
Preheat oven to 400. Trim any extra fat from the chicken and remove skin if desired. Transfer to a large roasting pan lined with foil. If you don’t have a roasting pan that’s large enough, use 2 identical 13×9 baking pans. Toss all of the ingredients together in a bowl then coat chicken evenly with the sauce.
Arrange the chicken pieces skin-side up in the pan, spaced evenly apart. If you’re looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you’re ready to roast the chicken.
Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through and the juices run clear, about 35-40 minutes.
At the time that I made this dish, I didn’t have pitted plums so I used dried peaches and small, bite sized dried plums. Really, almost anything works! Also, if you elect to remove the skin, the brownness factor will be diminished, making the dish not as visually appealing, but hey, that’s the price we pay for looking hot 😉
ADAPTED FROM DAVE LIEBERMAN