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Apricot Chicken with Prunes and Sage

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 45 min
  • $
Gatheredtable
adapted from Dave Lieberman, "Young and Hungry"

Ingredients

  • 1 medium whole chicken, quartered
  • 5 cloves garlic, peeled
  • 12 fresh sage leaves, chopped
  • 2/3 cup apricot preserves
  • 2 teaspoon white vinegar
  • 8 prunes

Directions

Prep: 1. Preheat the oven to 400. 2. Quarter chicken. 3. Peel garlic, leave whole. Chop sage. Make: 1. Place the chicken in a greased baking dish. 2. In a bowl, mix all the remaining ingredients. Pour over the chicken and toss to coat. Season with salt and pepper. Arrange the chicken in the pan skin-side up and spaced evenly apart. 3. Roast until chicken is browned and cooked through, about 35-40 minutes. 4. Serve spooning fruit and sauce over the chicken.

Notes

You can mince the garlic if you prefer, but we love the whole cloves in this dish.

Goes great with these recipes

Butter Roasted Carrots
Rosemary-Roasted Sweet Potato Wedges
Couscous with Pine Nuts
Smashed Potatoes with Gorgonzola & Sage
Green and Cannellini Bean Salad
Orzo
Basic Broccoli
Basic Sauteed Kale
Blanched Green Beans
Everyday Green Beans
Mixed Salad with Avocado
Orange and Arugula Salad
Roasted Potatoes
Sauteed Carrots with Dill
Simple Green Salad

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