This is a perfect way to jazz up roast chicken. 🙂
Ingredients: Serves 3.
3 chicken breasts
Salt and pepper
3/4 cup of apricot jam
1 tablespoon of grainy mustard
1/4 cup of water
Leaves from 2 sprigs of thyme (optional)
- Preheat oven to 200C/180 Fan/400F
- Place the chicken on a rimmed baking tray lined with tin foil or parchment paper, sprinkle with salt and pepper, and bake for 10 minutes. (I like to score each chicken breast)
- While the chicken is baking, whisk together the jam, mustard, water, thyme and a little salt and pepper in a small sauce pan over low heat for about 3 minutes. It should be slightly syrupy.
- Pull the chicken out of the oven and pour the sauce on top. Continue baking for another 20 minutes. For the last 3 minutes, place the chicken under the grill on the top rack until it’s golden and crispy looking.
If you like a lot of sauce (like us), simply double the quantity. Serve with a generous helping of pesto and Parmesan pasta.