Apricot-Glazed Baked Chicken with Sage and Lemon Zest

Sweet, succulent roasted chicken—grab a napkin and be ready to get your fingers dirty!

Everyone around me seems to have read or seen Fifty Shades. I haven’t read the original book, but I’m curious and plan to see the movie just to understand the fuss.

I did, however, pick up a copy of the parody cookbook Fifty Shades of Chicken: A Parody in a Cookbook. It’s hilarious—full of playful, risqué photos of chicken and clever recipe names that made me laugh out loud. More importantly, the recipes are actually tasty. Titles like Steamy White Meat, Dripping Thighs, Bacon Bound Wings and Chicken Strip Tease had me flipping pages, unable to decide which to try first. I settled on a lighter version of “Please Don’t Stop Chicken” and adapted it to suit my tastes.

To make the dish leaner I used skinless drumsticks, removed most of the visible fat, and relied on a sticky glaze to deliver plenty of flavor. Drumsticks stay moist and are a great, lower-fat alternative to thighs when you want a satisfying roast without extra calories. The apricot preserves, bright lemon zest and a touch of Worcestershire combine into a glossy, savory-sweet glaze that caramelizes in the oven and clings to the chicken.

For a limited time I’m giving away 10 copies of the parody cookbook. If you enjoy a playful approach to cooking and want a fun gift for a foodie or fan of the original story, this book is a great pick.

Sticky Baked Chicken with Apricot, Sage and Lemon Zest

Summary: Sweet, succulent roasted chicken. Get a napkin and be prepared to get your fingers dirty!

Ingredients

• 8 skinless drumsticks
• 1 tsp kosher salt
• Fresh cracked pepper, to taste
• 5 sprigs fresh sage
• 1/2 tbsp olive oil
• 1 lemon (zest and juice)
• 1/3 cup apricot preserves (all-fruit style recommended)
• 1 tsp Worcestershire sauce
• 1 large garlic clove, minced

Instructions

1. In a large bowl, gently massage the drumsticks with the kosher salt and freshly cracked pepper. Add the sage sprigs and the olive oil and toss to coat. Cover and marinate in the refrigerator for about 6 hours or overnight for best flavor.
2. Preheat the oven to 400°F. Zest the lemon and then squeeze out the juice. In a small bowl, combine the lemon zest and juice with the apricot preserves, Worcestershire sauce and minced garlic, stirring until smooth.
3. Remove and discard the sage sprigs from the marinated chicken. Brush the apricot glaze all over each drumstick, then arrange them in a baking dish with a little space between each piece. Bake 45 to 50 minutes, or until the juices run clear when the thickest part is pierced and the glaze is caramelized. Serve hot—and be prepared to burn your fingers if you dig in right away.