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Apricot-glazed chicken with apples

This is the first in a series of featured recipes for the High Holy Days using foods traditionally associated with the season! This recipe can be cut in half or quartered for smaller groups.

Portions: 24

Portion Size: 1/8th Chicken


2 ½ cups apricot jam

2 T. dry mustard

1/4 cup sherry vinegar

1/2 cup olive oil

pinch of cayenne pepper (to taste)


3 chickens, cut into eight pieces

Kosher salt and fresh ground black pepper

2 Fuji apples, sliced

3/4 cup dried apricots

1/2 cup dried cranberries

1/4 cup white wine


  • Preheat oven to 400º F.

  • In a small bowl, combine the jam, mustard, vinegar, olive oil and cayenne to make the glaze.

  • Season the chicken evenly with salt and pepper, and brush with the glaze.

  • Mix the sliced apples, dried apricots and cranberries in a bowl and drizzle the white wine over. Place a layer of the apple mixture in oiled 2-inch deep baking pan and lay the chicken pieces on top, skin side up.

  • Roast in hot oven, basting with the glaze, for 10 minutes.

  • Turn the chicken and baste on the other side.

  • Roast for 10 minutes then turn again (skin side up), baste and continue cooking until golden brown in spots and chicken is cooked through, to 155º F. minimum internal temp.

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