Saturday, August 15, 2009

Florida Baked Chicken

I discovered this delicious baked chicken on the Prepared Pantry site. It was easy to make and easy to double when I made a big batch for company. Plus, bone-in chicken is usually a little cheaper, so it made for a tasty, inexpensive meal. I really enjoyed the yummy citrus blend!


1 lemon, zest and juice
2 oranges, zest and juice
1/3 to 1/2 cup peach or apricot jam or jelly
1/2 small onion, grated
2 tablespoons butter
1 tablespoon prepared mustard
cut up fryer pieces, enough to fill an 8 1/2 x 13-inch pan, about four pounds


1. To make the sauce, combine the zest, juice, jam or jelly, onion, butter, and mustard in a saucepan. Heat and simmer for five minutes.
2. Salt and pepper the chicken pieces. Place the chicken in the pan, skin side up. Spoon the sauce over the chicken reserving about 2/3’s of the sauce.
3. Bake at 350 degrees for one hour or until the chicken tests done with a meat thermometer. After 20 minutes of baking, spoon about half the remaining sauce over the chicken. After 30 minutes, spoon the remaining sauce over the chicken.
4. Serve hot. Garnish with orange slices or lemon wedges.

Baker’s Note

We used Peach Pineapple Paradise Jelly in our testing and it was delicious. We think a tart jelly or jam will work best.

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