Rating: 3 stars
210 Ratings
  • 5 star values: 45
  • 4 star values: 44
  • 3 star values: 33
  • 2 star values: 74
  • 1 star values: 14
Kate Merker and Sara Quessenberry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
25 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. In a small bowl, whisk together the jelly and red pepper.

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  • Place the chicken on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon black pepper.

  • Roast until cooked through, 25 to 30 minutes, basting with the jelly mixture twice during the last 10 minutes of cooking.

  • Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.

  • Add the garlic and raisins and cook, stirring frequently, until the garlic is golden, 2 to 3 minutes.

  • Add the spinach and ¼ teaspoon each salt and black pepper and cook, tossing, until spinach begins to wilt, 1 to 2 minutes. Serve with the chicken.

Nutrition Facts

536 calories; fat 26g; saturated fat 6g; cholesterol 119mg; sodium 541mg; protein 40g; carbohydrates 38g; sugars 30g; fiber 3g; iron 3mg; calcium 137mg.
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