Sweet and Sour Apricot Chicken
1 whole chicken, sectioned into 8 pieces with the skin-on and bone-in (breasts, drum, thighs, and wings)
2 garlic clove
1 ½ Tbsp plum vinegar
1 ½ cups apple juice
⅔ cup dried apricot, sliced ¼ inch thick
2 ½ Tbsp red wine vinegar
2 tsp dijon mustard
- Place all of the ingredients for the marinade into a blender. Blend until smooth.
- Place the marinade into a bowl. Add the chicken and marinate, covered, overnight in the refrigerator.
- Preheat oven to 350. Transfer the chicken into a casserole dish with the marinade. Be sure to lay the chicken out evenly and have the pieces skin side up.
- Bake uncovered until the internal temperature of the chicken is 165 and lightly browned; about 45 minutes.
*Note that different pieces of the chicken may cook at different times. Be mindful to check the temperature of each piece and remove them as they reach the point of doneness.