Pretzel Pot Pie

This chicken cooks up in a tasty sauce made of peach jam and red pepper jelly.
Directions for: Sage-Rubbed Chicken with Spicy Peach Glaze

Ingredients

10 fresh sage leaves, chopped

3 leaves fresh oregano, from sprigs chopped

2 Tbsp kosher salt

2 Tbsp freshly ground black pepper

2 tsp garlic powder

4 lb(s) chicken, cut into 8 pieces (split breasts , drumsticks detached , thighs trimmed)

8 oz peach jam

3 Tbsp red pepper jelly

Directions

1. Preheat the oven to 450 F. Combine the sage, oregano, salt, pepper and garlic powder in a small bowl.

2. Line a baking sheet with foil. Pat the chicken dry with paper towels. Using your hands, coat the chicken with the herb rub, getting under the skin as well. Place the rubbed chicken on the baking sheet skin-side up and let sit for 1 hour at room temperature.

3. Combine the peach jam and red pepper jelly in a small pot and heat. Add more pepper jelly a little at a time to up the heat level, if desired.

4. Spoon some peach glaze on top of the chicken pieces. Roast 15 minutes, rotate the baking sheet and baste with more glaze. Roast until the chicken is cooked through and the skin is crispy, another 15 minutes. Transfer to a serving platter and serve.

See more: Chicken, Dinner, Main, Spring