Apricot Garlic Rosemary Chicken - 3 Fat Chicks on a Diet Weight Loss Community

penpal · 12-02-2005, 11:04 PM

We had this for lunch today and it was delish:

Apricot Garlic Rosemary Chicken

8 skinless, boneless chicken thighs
5 cloves garlic (pressed or chopped very fine)
1 tsp. dried crushed rosemary (I like the McCormicks one with garlic - it has a built-in grinder in the lid!)
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
2 tbsp. lemon juice
1/2 cup apricot all fruit preserves
2 tsp. Dijon mustard

In a large bowl marinate thighs in the garlic, rosemary, oil, salt & pepper for 2 hours, stirring meat a few times. Bake on a cookie sheet covered in aluminum foil at 400 deg.F for 20 minutes.

In a small bowl, mix preserves, mustard & lemon juice. Remove chicken from oven & smoosh about 1 tbsp. of preserves mixture on each thigh (chicken thigh, that is

) Bake for additional 10 minutes or until meat is no longer pink in middle. Put under broiler for a couple of minutes to get it nice and brown on top. Pour any juices in the pan over the chicken. May be served hot or cold (makes a great potluck dish).

Calories: 314 for two thighs (calories would be a little bit less if you used breast meat and omitted the olive oil). Enjoy!

PhysDom · 12-05-2005, 09:38 AM

*drooling*

If I hadn't just finished up my chicken yesterday, and if I wasn't going to not buy any more until I move next month... I'd be all over this!

But it will have to wait until January...

penpal · 12-05-2005, 01:55 PM

I hope your move goes well next month.

P.S. I had some of this chicken cold with a salad and it was very tasty! I'm going to a potluck next week and I think I'll try it on some chicken drumettes for 'finger food'.

PhysDom · 12-05-2005, 03:23 PM

Ooh! That's a great idea!
If you get a saucy enough glaze, you might be able to make those in the crock pot and just let it sit and cook all day.
Yum.

Nori71 · 01-17-2006, 04:34 PM

Just wanted to let you know I'm making this tonight. With chicken breasts though.

penpal · 01-17-2006, 06:43 PM

I hope you like it

Nori71 · 01-19-2006, 01:56 PM

It was delish! Thanks!

penpal · 01-19-2006, 05:18 PM

I'm glad you enjoyed it!

Nori71 · 01-20-2006, 12:18 PM

I do have to say I assumed the lemon juice wentin with the marinade, so put it in there even though you didn't have it listed! Then when I was mixing the preserves and mustard, read that the lemon juice went in there and I added it. It was just fine though. Next time I will cut down on the salt a tad. It wasn't too salty, but I think 1/2t would be great. It will be added to our regular menu I believe. Thanks again for sharing. I'll have to try the crock-pot too.

penpal · 01-20-2006, 12:39 PM

Thanks for the feedback. I don't think it would make a huge difference if the lemon juice was in the marinade or the basting mixture. I think I'll use less salt too - hubby has been trying to cut back on salt to lower his blood pressure.

telemetrynurse · 01-20-2006, 07:01 PM

Thanks for the delicious looking recipe! I'll definitely try it soon!

As far as the salt goes, I use only salt substitute by Mortons. I can't tell a difference in taste and it is sodium free. It is made of potassium chloride which can help, according to my dh who is a cardiologist, with lowering blood pressure

penpal · 01-21-2006, 11:34 AM

Quote:

Originally Posted by telemetrynurse

As far as the salt goes, I use only salt substitute by Mortons. I can't tell a difference in taste and it is sodium free. It is made of potassium chloride which can help, according to my dh who is a cardiologist, with lowering blood pressure

Thanks for the tip about the salt substitute - I'll get some and give it a try!