Sticky Baked Chicken with Apricot, Sage and Lemon Zest

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

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.

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

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!

Sweet, succulent roasted chicken. Get a napkin and be prepared to get your fingers dirty!
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5 from 4 votes
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Sticky Baked Chicken with Apricot, Sage and Lemon Zest

250 Cals 26 Protein 19 Carbs 9 Fats
Cook Time: 50 mins
Total Time: 50 mins
Yield: 4
COURSE: Dinner
CUISINE: American
Sweet, succulent roasted chicken. Get a napkin and be prepared to get your fingers dirty!

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 2drumsticks, Calories: 250kcal, Carbohydrates: 19g, Protein: 26g, Fat: 9g, Cholesterol: 96mg, Sodium: 407mg, Sugar: 16g
WW Points Plus: 6
Keywords: Baked Chicken, chicken with apricot, sticky chicken
Sweet, succulent roasted chicken. Get a napkin and be prepared to get your fingers dirty!
Sweet, succulent roasted chicken. Get a napkin and be prepared to get your fingers dirty!
Sweet, succulent roasted chicken. Get a napkin and be prepared to get your fingers dirty!
Sweet, succulent roasted chicken. Get a napkin and be prepared to get your fingers dirty!

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115 comments

  1. Really delicious and simple. I make with chicken tenderloins, and the sage and lemon plus apricot is a nice combination. My kids also randomly love! 

  2. I love all your recipes since counting macros! Can you please explain how you get 9 grams of fat for 2 drumsticks with oil? 

  3. Whenever I ask my fiancé what he wants me to make the response is  always “sticky chicken.” He is not a fan of bones in chicken so I’ve adapted the recipe for chicken breast and make it in a skillet on the stove. I follow the Marinade and Apricot sauce directions to a T. Brown the chicken breasts first in the skillet and then add in the apricot mixture and bring everything to a boil so that the sauce gets gooey and reduced by half then I turn down the heat to simmer until I’m ready to serve. It’s always a hit and great for leftovers for lunch.. week if there ever are any leftovers.
    Thanks Gina your recipes rock!

  4. We’ve made this a handful of times and always double the sauce recipe. We’re likely using a lot more chicken than just 8 drums, and besides, extra sauce is always a good thing.

  5. Love your recipes would never guess lo calorie,taste not spared ,thanks 

  6. Hi Gina! Thank you for starting Skinny Taste. I just started weight watchers and your site is amazing for it! I was going to make this tonight but just saw that you have to marinate the chicken for at least 6 hours. Should i want to forgo the sage, should I still put on olive oil prior to putting the mixture on it?
    Thanks!

  7. So when I read this,, I thought, “Eww apricot and sage?” But the more I thought about it, the more I wanted to try this recipe. I just finished making it with chicken thighs. OMG! It’s delicious!! So sweet and tangy. I thought I put enough salt and pepper while it was marinating overnight but I guess I didn’t. So next time after the glaze, I will add more salt and pepper. Paired nicely with buttermilk mashed potatoes and lemon roasted asparagus. Good news is I have the ingredients to make more! Thanks so much Gina!

  8. This looks delicious and that cookbook sounds hilarious. I would definitely love a copy for my library. I will definitely be making this recipe, thanks for sharing!

  9. Thank you for all the entertainment lol 

  10. If I wanted to make these in a slow cooker, how long and on what setting would you recommend? Also, would you alter the amount of any of the ingredients? Thanks for your help!

  11. love this recipe, did it in the crock pot for a couple hours and then reduced the sauce. Can you tell me the weight of the chicken legs-they vary so much.  Or the cut off the bone weight. Thank you 
    Frances

  12. LOVE your website! With smart points now, what is the saturated fat in grams? Thanks! Kathy

    • Also if I use sugarfree apricot jam I would guess that the sugar content would be 0? Thanks Gina

      • Kathy, I made it with sugar free jam, and while still very good, it didn’t caramelise nearly as much as in the photos, so next time I’ll go for the full blast sugar version 😀

  13. The recipe looks delicious. I'm getting my chicken out of the freezer now.

  14. Aye yi yi……ANYWAY, thanks Gina for sharing your hard word and yet another amazing recipe. This was great! Made it with cauliflower rice and green beans and it was a huge, huge hit 🙂

  15. I made this recipe tonight using chicken breasts. I followed it exactly; except doubled it because I had 6 breasts and not enough glaze. It never really got "sticky" just kinda rolled off the chicken. Did I do something wrong?