Photo: Beatriz Da Costa
Prep Time
10 Mins
Other Time
1 Hour 10 Mins
Makes 4 servings

Bring the sweet flavor of apricot jam to the table in this oven-baked chicken dinner. Simmer the five-ingredient sauce for 15 minutes, then pour over chicken and bake for an hour.

How to Make It

Heat oven to 400° F.

Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam, vinegar, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper. Simmer until the sauce has thickened slightly, about 15 minutes.

Meanwhile, rinse the chicken and pat it dry with paper towels. Arrange the pieces in a 9-by-13-inch baking dish and season with the remaining salt and pepper. Pour the barbecue sauce over the chicken. Roast, spooning the sauce over the chicken once, until the chicken is cooked through, about 1 hour.

Tip: Tired of chicken? Try spooning this tangy, tomatoey barbecue sauce over pork chops, shrimp, or salmon.

Ratings & Reviews

incremona's Review

May 15, 2010
I was not so sure about this recipe as I expected more of a BBQ sauce rather than cut up tomatoes. HOWEVER, my husband and daughter thought it was great! My husband suggested serving with a side of pasta. I cut the recipe in half. I substituted chicken breasts and orange marmalade. I would make this again. This is also a recipe I will pass on to my daughter for her recipe book.

LaraRR's Review

April 13, 2010
I dont' know what was so great about this meal. I thought the picture looked great and was anxious to try it but the sauce was just tomato chunks. I guess I thought it would stick to the chicken more like a barbecue sauce. My family ate it but I don't think I will make it again. Too many betters ones in this database. I gave it 2 stars instead of 1 b/c my picky 2 year old actually ate it.

Josephine's Review

August 17, 2009
This was an excellent meal. Easy to prepare for weeknights. My family said it was a keeper. I used boneless chicken breast and it stayed moist which is always a problem. I served it with whole grain thin spaghetti and fresh corn on the cob. I will be making this again.