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!

*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...

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'.

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.

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

I hope you like it

It was delish! Thanks!

I'm glad you enjoyed it!

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.

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.

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

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