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Kosher Nexus
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Dining Room Chicken

What You’ll Need

  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 chicken (3 to 4 pounds), quartered
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons brown sugar, divided
  • 1 tablespoon cornstarch
  • 1 (16-ounce) can whole berry cranberry sauce
  • 1 (17-ounce) can apricot halves in syrup, drained, chopped, and divided, with syrup reserved

What to Do

 

  1. Preheat oven to 350 degrees F. Coat a roasting pan with cooking spray. Evenly sprinkle salt and pepper over chicken.
  2. In a small bowl, combine mustard and 1 tablespoon brown sugar. Rub mixture over chicken then place chicken in pan; cover with aluminum foil.
  3. Bake 30 minutes.
  4. Meanwhile, in a medium bowl, combine remaining brown sugar, the cornstarch, cranberry sauce, half the apricots, and the reserved syrup; mix well.
  5. Uncover chicken and pour cranberry mixture over it; return chicken to oven and bake, uncovered, 30 to 35 additional minutes, or until juices run clear. Place chicken on a serving platter and garnish with remaining apricot pieces.