Tuesday, July 24, 2012

Tasty Tuesday- Winner, Winner: Chicken Dinner!

Hello Everyone- this is Crissy one of ST's newest affiliates. I'm thrilled to be on-board and presenting you with my very FIRST  Tasty Tuesday Recipe: Apricot Chicken with Oven Roasted Potatoes. 


  • 1 lb. chicken (minimum) - please note this can be breasts, or thighs, bone in or out.
  • 1 large jar of your favorite apricot jam
  • 1 packet of onion soup mix  (I recommend Lipton's) 
  • 6 medium sized potatoes 
  • Cooking Spray
  • 1/4 to 1/3 cup Olive Oil
  • large zip lock bag
  • fresh herbs according to your personal taste
  • pinch of salt
  • pinch of pepper


  • Preheat oven to 350°.
  • While the oven preheats clean and trim the excess fat off the chicken parts. Once you have done this   spray a glass 13x9 inch pan with the cooking spray and arrange the chicken in the pan as shown.  Put aside for now. 


  • Once the chicken is prepped as mentioned above start working on the potatoes. First wash and scrub them. Quarter the potatoes then cut those sections into bite-sized pieces.  Place all potato pieces into the large zip lock  bag. Next drizzle olive oil into bag to lightly coat potatoes. Then select the fresh, or dried herbs you wish to use. A great combination to use is Rosemary, Thyme, and a pinch of dry mustard if you have it- but if you are feeling less adventurous you can select the pre-blended Herbs  de Provence and be assured of a very tasty side dish! Once you have selected the herbs sprinkle them into the zip lock bag, remembering to add a dash of salt and pepper , then seal the bag. Shake vigorously to coat the potatoes evenly- remember if you added to few herbs you can open the bag and add more if needed. Once the potatoes are coated open the zip lock bag and pour contents into an additional baking pan and set aside. 

  • Now it's time to create the Apricot glaze for the chicken.  On the stove place a medium sauce pan. Empty the contents of the apricot jam into it and start melt the jam down while stirring(with a whisk) over medium heat. 
  • Once the jam melts down it will begin to bubble along the edges of the pot. When this starts to happen add the dried onion soup packed to the jam. Quickly whisk this together.
  • Keep the jam on the heat for an additional 3-5 minutes after adding the soup mix to allow it to absorb and thicken, remember to continually stir the jam once on the stove as to avoid burning the glaze. Once the jam looks like the picture below remove it from the heat.
  •  Immediately pour the glaze over the chicken- coating each breast as you do so. 
  • Place the chicken and potatoes in the oven  and bake for a total of 1 hour. 30 minutes into your baking time check the chicken and potatoes. At this point in the cooking time I like to baste my chicken with the pan juices, and use a spatula to turn my potatoes to ensure even cooking. 

  • At the end of the hour plate the chicken and potatoes. Feel free to use the remaining glaze in the pan as sauce to drizzle on the chicken if you wish to. 
  • Serve with vegetables or a light salad for a complete meal!
*** ST Apron shown is the Anna; I thought it was a fitting way to commemorate my first ST Blog post by wearing my very first ST purchase ever!***

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