Oven Roasted Chicken with a Pepper Jelly Glaze

Allan doesn’t like much spice in his food, but I figured that this would allow me to use my hot pepper jelly (I had two little jars stashed in my luggage coming up here)  in a way that was mild enough to be acceptable but allowed the great flavour and natural sweetness of the peppers to come out.  And the fact that the bones were well cleaned showed that it was a good meal.

Oven Roasted and Pepper Jelly Glazed Chicken Breast on the Bone

Oven Roasted and Pepper Jelly Glazed Chicken Breast on the Bone

Oven Roasted Chicken with a Pepper Jelly Glaze

  • 4 chicken breast halves, bone-in
  • spicy chicken seasoning blend or a seasoned salt blend and ground black pepper
  • 1 cup red pepper jelly
  • 1 tablespoon butter
  • 2 teaspoons Dijon mustard
  • dash ground black pepper

Line a baking pan with nonstick foil. Heat oven to 425°.

Wash chicken and trim excess skin and fat from the breasts. Pat dry and sprinkle with the seasoning blend or salt and pepper. Arrange the chicken, rib side down, in the baking pan. Bake at 425° for 20 minutes.

Meanwhile, combine the jelly, butter, mustard, and pepper in a saucepan and heat until hot and well blended.

Brush the chicken breasts with about half of the jelly mixture and return to the oven. Bake for another 10 minutes, or until chicken reaches about 165°, brushing with the remaining jelly mixture a few minutes before it’s done.

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