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Baked Chicken

  • 1 Roasting chicken
  • 1/2 jar apricot preserves
  • 2 Tablespoons Chile Crunch
  • Salt and pepper to taste
  • 8 New potatoes
  • 1 Onion cut into 4
  • 8 Peeled baby carrots
  • 1 Cup chicken broth
Set oven to 350. Mix apricot preserves with Chile Crunch, salt and pepper. Rub all over a roasting chicken and bake about 1 hour or until done.
I often place whole potatoes, peeled carrots and chunks of onion in the bottom of the roasting pan with chicken broth. The vegetables will cook with the chicken and you have a "one pot meal".
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