Sweet and Saucy Roast Chicken Recipe
If you are having trouble to make chicken more interesting and different than the ones your family used to have, add this easy and tasty possibility to your menu. This Asian inspired dish is kid-friendly; and will be an encouraging element for your family to come home after a long working day. The secret of this dish is the bright colored sauce and with a little experience you can perfect the art of making it. The combination of sauce and chicken has a very pleasing appeal to the eyes also. There are many ways to make it and this recipe offers a simple one with promising end result.
1(2-3lb) chicken (cut into 8 pieces)
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
Salt to your taste
1 teaspoon mustard
½ cup water
¼ white vinegar
¼ cup ketchup
½ cup raisins
¼ cup apricot jam
1 tablespoon lemon juice
2 tablespoons olive oil
3 tablespoons thinly sliced fresh parsley leaves
Preheat oven to 350 degrees F. Take a rimmed baking sheet lined with foil; coat with non-sticky cooking spray. Set aside.
Rinse the chicken under running water; dry it off with paper towels. Cut into
In a small bowl mix salt, ¼ teaspoon black pepper and 2 tablespoons olive oil. Season the chicken pieces evenly with this mixture.
Place seasoned chicken on the prepared baking sheet; bake for 50 minutes at 350 degrees F.
In the meantime add ¼ cup white vinegar, ½ cup water, 1 tablespoon lemon juice, ¼ cup ketchup, ½ cup raisins and ¼ cup apricot jam to a saucepan over medium heat. Combine all the ingredients well. While stirring continuously add ¼ teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon mustard and ¼ teaspoon red pepper flakes to the sauce; bring it to a boil. Adjust the flame to simmer; cook it on low flame for 2 minutes until the sauce thickens. Taste the sauce along the way; adjust the quantities according to your requirements.
After 50 minutes, pour the sweet sauce on baked chicken; make sure chicken is well coated with the sauce. Return the chicken back to oven and cook for 10 minutes or until chicken is cooked completely. Take the tray out; transfer the chicken to a serving platter. Collect the remaining sauce from the tray; pour it over the chicken. Garnish it with fresh parsley leaves. Or use your favorite ingredients (lime zest perhaps). Serve it hot over a bed of white rice.
Notes & Tips:
This can also be made with pork
Make sure to use foil and spray on baking sheet to avoid scrubbing.
You may use grape jam instead of apricot jam.
Raisins can be replaced with dates.
Substitute apple cider vinegar in the place of white vinegar.
Feel free to change up the ingredients and quantities for sauce according to your preference.