Sweet orange juice, tangy balsamic vinegar and savory sun-dried tomatoes turn this dish into an explosion of flavor!
Sun-Dried Tomato and Apricot Chicken
- Prep Time 10 min
- Total 1 hr 20 min
- Servings 6
- Ingredients 9
Ingredients
- 1/2 cup orange juice
- 2 tablespoons balsamic vinegar
- 3 to 3 pounds cut-up broiler-fryer chicken
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup orange marmalade
- 1 jar (8 ounces) sun-dried tomatoes in oil, drained
- 1 package (6 ounces) dried apricots
- 3 tablespoons packed brown sugar
Instructions
-
Step1Heat oven to 375°F.
-
Step2Mix orange juice and vinegar in ungreased rectangular pan, 13x9x2 inches. Arrange chicken pieces, skin sides up, in pan. Spoon orange juice mixture over chicken. Sprinkle with salt and pepper. Spread marmalade over chicken.
-
Step3Bake uncovered 30 minutes. Spoon orange juice mixture over chicken. Sprinkle tomatoes and apricots around chicken; toss with orange juice mixture. Sprinkle brown sugar over tomatoes and apricots.
-
Step4Bake uncovered 35 to 40 minutes, spooning orange juice mixture frequently over chicken, until juice of chicken is no longer pink when centers of thickest pieces are cut. (Cover pan loosely with aluminum foil when chicken begins to brown.)
Nutrition
460
Calories
19 g
Total Fat
30 g
Protein
47 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 170
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Cholesterol
- 85 mg
- Sodium
- 390 mg
- Potassium
- 1280 mg
- Total Carbohydrate
- 47 g
- Dietary Fiber
- 5 g
- Protein
- 30 g
% Daily Value*:
- Vitamin A
- 54%
- 54%
- Vitamin C
- 40%
- 40%
- Calcium
- 6%
- 6%
- Iron
- 22%
- 22%
Exchanges:
3 Fruit; 1 Vegetable; 4 Lean Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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