Glazed chicken

I don’t know about you, but I think it’s well past time for a food post. Let’s look at last night’s dinner.

On page 150 of your copy of The EatingWell Diabetes Cookbook, you’ll find a recipe for “Orange-Rosemary Glazed Chicken.” Except that it’s likely that you don’t own that cookbook (you should, whether you have diabetes or not), so just point your browser to an online version of the recipe. Simple enough to prepare, unless you don’t have orange marmalade on hand. If you’re like me, you’ll substitute apricot preserves. Maybe you don’t have sherry vinegar, malt vinegar or cider vinegar. Oy! Well, maybe you have rice vinegar and feel a bit adventurous.

Er, you do have rosemary, yes? Chop some and mix it with marmalade/preserves and whatever vinegar you’d planned on using, plus a little olive oil.

Pre-heat oven to 400°. Salt and pepper bone-in chicken breast halves on both sides. Place them skin-side down in pan. Sprinkle with chopped rosemary, then move your chicken into the oven.

Twenty minutes later, flip chicken pieces over. Baste the skin with your glaze (save some for later), then pop the chicken back in until done (15 – 25 minutes later, depending; use your judgment, or a meat thermometer).

Serve with green beans boiled for three minutes, drizzled with olive oil, and sprinkled with sea salt. Don’t forget to spoon the remainder of that glaze over your chicken before tucking in.