Rosemary Apricot Chicken

Very good recipe. It made enough for two nights of meals and some. Could serve hot or cold. It has a delicious, tangy-sweet flavor that everyone will love.

Note: You could buy already cut up chicken (i.e. boneless, skinless chicken breasts, drumsticks, etc.) to save on time and just marinate it in the Rosemary mixture and add the apricot mixture when baking.

Ingredients:
4 garlic cloves, crushed with garlic press
2 teaspoons salt
1 teaspoon dried rosemary, crumbled
1/2 teaspoon ground black pepper
2 chickens (3-4 pounds each) each cut into quarters and skin removed from all but wings
1/2 cup apricot preserves
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard

1. In cup, combine garlic, salt, rosemary, and pepper; rub mixture on chicken. Place chicken in large bowl or ziptight plastic bags; cover or seal bags and refrigerate chicken 2 hours to marinate.

2. Preheat oven to 350 degrees F.Arrange chicken, skinned side up, in 2 large roasting pans (17" by 11 1/2") or 2 jelly roll pans (15 1/2" by 10 1/2"). Roast chicken 25 minutes, rotating pans between upper and lower oven racks halfway through roasting.

3. Meanwhile, in small bowl, with fork, mix apricot preserves, lemon juice, and mustard. Brush apricot mixture over chicken. Continue roasting, rotating pans after 10 minutes, until juices run clear when thickest part of chicken is pierced with tip of knife, about 20 minutes longer. Serve chicken hot, or cover and refrigerate to serve cold.

Each serving: about 267 calories (30 perent calories from fat), 35g protein, 9g carbohydrate, 9g total fat (2g saturated), 108mg cholesterol, 519 mg sodium.