Baked chicken with apricot jam, sage, and lemon zest

• 1 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry with paper towels
• 1 1/4 tsp coarse kosher salt
• 3/4 tsp Freshly grated ground black pepper
• 5 sprigs fresh sage
• 3 tbsp extra virgin oil
• 1 lemon, zested and juiced
• 1/3 cup apricot jam, large chunks cut up
• 1 tsp Worcestershire sauce
• 1 large clove garlic, minced

1. Massage the chicken pieces with salt and pepper.
2. Add sage and olive oil and mix well.
3. Let marinate for 6 hours or overnight
4. Preheat oven to 400F.
5. Add zest and juice to a small bowl and mix with jam, worcestershire sauce, and garlic
6. Pluck out the sage from the chicken and rub jam mixture all over chicken.
7. Lay them in a 9X13 baking dish, leaving plenty of breathing room between each piece.
8. Bake for 45-55 minutes, until skin is golden and juices run clear

chicken, kosher salt, ground black pepper, sage, virgin oil, lemon, apricot, worcestershire sauce, clove garlic

Taken from cookpad.com/us/recipes/351369-baked-chicken-with-apricot-jam-sage-and-lemon-zest (may not work)