Sticky Baked Chicken with Apricot, Sage and Lemon Zest

Sweet, succulent roasted chicken. Get a napkin and be prepared to get your fingers dirty!

Seems like everyone I know has read or watched the movie, Fifty Shades. I on the other hand have not read the book, but I do plan on seeing the movie just so I can see what the
hype’s all about.

But I did get my hands on the Fifty Shades of Chicken: A Parody in a Cookbook. This cookbook is hilarious, with beautiful and somewhat risky nude photos of chicken… I couldn’t stop laughing. And the recipes are actually really good – talk about the perfect gift for a
foodie/Christian Grey fan! Recipes like Steamy White Meat, Dripping
Thighs, Bacon Bound Wings, Chicken Strip Tease, just to name a few. I
couldn’t put it down or decide which to make, so I went with “Please
Don’t Stop Chicken”.

I did have to modify the recipe to make it
light. Originally it called for a whole chicken cut up, you can use any
chicken parts you like but I went for drumsticks since I love them and they are
leaner than thighs. I also removed the skin to reduce the fat, you really don’t mind
because they are coated with a delicious glaze.

And this week only, I’m giving 10 copies of the Fifty Shades of Chicken: A Parody in a Cookbook away! To enter fill out the form below, ends Sunday!

Sticky Baked Chicken with Apricot, Sage and Lemon Zest
Servings: 4 • Size: 2 drumsticks • Points +: 6 pts • Smart Points: 8
Calories: 250 • Fat: 8 g • Carb: 19 g • Fiber: 0 g • Protein: 26 g • Sugar: 16 g
Sodium: 407 mg (with salt) • Cholesterol: 96 mg
  • 8 skinless drumsticks
  • 1 tsp kosher salt
  • fresh cracked pepper, to taste
  • 5 sprigs fresh sage
  • 1/2 tbsp olive oil
  • 1 lemon
  • 1/3 cup apricot preserves
  • 1 tsp Worcestershire sauce
  • 1 large garlic, minced
In a large bowl, gently massage the chicken legs with salt and pepper. Add the sage and oil and toss. Marinate in the fridge 6 hours or overnight.
Preheat the oven to 400°F. Grate the lemon zest from the lemon then squeeze the juice. Add the zest and juice to a small bowl and mix in the preserves, Worcestershire sauce and garlic.
Pluck out the sage from the chicken and discard. Brush the sticky jam all over the chicken then place them in a baking dish, leaving plenty of breathing room. Bake 45 to 50 minutes, until the juices run clear when pricked. Serve hot and be prepared to burn your fingers.