Spiced Raspberry Chicken
This succulent raspberry-scented chicken tastes great served with wild rice or green beans.
1/4 cup raspberry jam
1 tablespoon tarragon vinegar
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
2 tablespoons butter, melted
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken, cut into 6 to 7 pieces
1 teaspoon salt
1/2 teaspoon pepper
Preheat the oven to 350°F. Stir together the jam, vinegar, mustard, and lemon juice in a small bowl.
Coat the bottom of a large roasting pan with the melted butter. Place the chicken in the pan and sprinkle with salt and pepper. Pour the raspberry mixture over the chicken, turning to coat well.
Bake, basting occasionally, for 55 to 65 minutes or until the chicken is golden brown and thoroughly cooked.
For advance preparation of the recipe, combine the jam, vinegar, mustard, and lemon juice in a zip-seal plastic bag. Add the chicken and refrigerate, turning occasionally, for up to 24 hours. When you are ready to bake, transfer the chicken to the roasting pan and bake as directed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
-
Servings6
-
- PER SERVING
-
Calories459
-
Calories from Fat60%
-
Total Fat32g
-
Saturated Fat10g
-
Total Carbohydrate10g
-
Protein38g
-
Sugars8g
-
Cholesterol184mg
-
Sodium226mg
-
- DAILY VALUE
-
Vitamin A2%
-
Vitamin C1%
-
Calcium2%
-
Iron1%
-
- DIETARY EXCHANGES
-
Fat3
-
Fruit0.5
-
Lean Meat5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
-