■chicken breasts (or breasts and thighs – whatever combination you prefer)
■5-6 Tbsp Apricot preserves
■2-3 Tbsp balsamic vinegar
■2-3 Tbsp soy sauce
■4 tsp Dijon mustard
■To taste salt and pepper
■1 cup chicken broth
■1- 1 1/2 tsp grated peeled fresh ginger
■1-2 mandarin orange “fruit cups” (I ended up not using these)
Preheat oven to 450oF. If using bone-on chicken, place chicken pieces bone side down in pan. Otherwise, arrange in a baking dish.
Roast chicken pieces 10 minutes, then brush with half of remaining glaze. Repeat every 10 minutes glazing pieces until thermometer inserted into meat (without touching bone) reaches 165oF.
so juices can redistribute. While chicken is resting, stir pan drippings over stove to thicken and reduce. You can add a little cornstarch to cold water and add to drippings if they are not thickening. When sauce is consistency that you want, add about 2 handfuls of oranges (optional). Pour over chicken and serve.