MAIN COURSES — Baked Chicken

Lou Nicolaides
baked chicken recipe with Chile Crunch spicy condiment

Baked Chicken

1 Roasting chicken 1/2 jar apricot preserves 2 Tablespoons CHILE CRUNCH Salt and pepper to taste Optional 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. Option: 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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