CHICKEN JAMETTES

A beautiful mid-week or weekend meal; Chicken MINI Jamettes — with the perfect amount of sweet and saltiness. The choice of jam is really what makes or breaks this dish. It's always so hard for me not to eat all of them in one sitting because they're so mini!

INGREDIENTS & EQUIPMENT

⅔ cup ketchup
¼ cup honey
1 tbsp apricot jam
3 cloves garlic
18-24 chicken drummettes

Mixing bowl
Measuring cups and spoons
Whisk
Tongs
Pyrex dish
Foil

METHOD

PREHEAT oven to 350℉
ADD
ketchup, honey, apricot jam, and garlic to a medium bowl
WHISK
together until combined
ADD
chicken to the mixture
COAT
the chicken in the mixture using tongs
TRANSFER
chicken to a pyrex dish
COOK
in oven, covered, for 60 minutes
UNCOVER
and cook for another 30 minutes more
SERVE
with rice, mashed potatoes, or on its own

NOTES

OVER ACHIEVERS: You can marinate the chicken up to 2 days in the fridge.

LEFTOVERS: Store any leftovers in an airtight container for 2-3 days in the fridge.

SWAPS: You can use a whole chicken if you prefer. | You can cook uncovered for around 45 minutes instead.

CHICKEN JAMETTES

REVIEWS

© 2020 by Emma Gabay