What do you get when you baste baked chicken with Auntie Miranda's homemade low sugar carrot cake jam? One DE-lish-ous dinner! Super easy too. In the oven inside 10 minutes. If you skin the chicken, it's also a great diet recipe as well.
Gene said "You can definitely make this again! You had me scared when you put jam on the chicken but this is GREAT!" Love it when I scare him...but then make him happy.
I used Auntie's carrot cake jam but most fruit jams would work (maybe not grape, so much) but apricot, peach, or pear would all be wonderful. The olive oil keeps the chicken from drying out and the jam adds a nice but not overly sweet glaze.
EASY APRICOT JAM BAKED CHICKEN
Recipe by Glenna Anderson Muse
Makes 4 Quarters
4 Chicken Thigh/Leg quarters
Salt and Pepper
1/2 cup (low sugar) Apricot Jam (or peach, nectarine, or other fruit jam)
2 Tbsp Olive Oil
Pre-heat oven to 350 degrees.
1) Skin the chicken, rinse, and pat dry. Place in greased (cooking spray) baking dish. Don't crowd. Sprinkle with salt and pepper.
2) Mix jam and olive oil together. Brush over chicken pieces.
3) Cover and bake for 1 1/2 hours or until tender and juices run clear.
For the zucchini, I simply sliced it thick and sautéed it over medium high heat with only a small amount of olive oil to keep it from sticking to the pan, until it was nicely browned on each side. Cooked, but tender-crisp.
Nutrition per (skinless) chicken quarter: Calories: 387; Protein: 40; Carbs: 16; Fat: 16; Fiber: 0.