recently, i tried this baked chicken recipe and it was simply delicious. i happened to make this on one of our colder Michigan days last week, when the temperatures dipped a bit. i usually don’t like to heat up the oven on a warm summer day, but if you really want to try a twist on baked chicken, this recipe is worth the extra heat in the kitchen.
the recipe came from the Blue Jean Chef online. I used my ceramic roasting pan which worked wonderfully in the oven. the chicken tastes delicious with the pineapple glaze, which could be used on a whole chicken or simply the chicken thighs, as I had on hand. by using a spatchcocked chicken, the glaze would be used to the maximum.
to make this recipe: preheat the oven to 350 degrees. season the chicken with salt, pepper and paprika. measure out 1/4 cup chicken stock, garlic to taste, and add 1/2 cup pineapple juice, place in the roasting pan, and add the chicken on a rack. roast the chicken for 45 minutes.
prepare the glaze: add 1 cup pineapple preserves, 1/4 cup pineapple juice (from the can of chunks), 1 tablespoon lime juice, 1/2 tablespoon light brown sugar, 1 tablespoon soy sauce, and 1/4 teaspoon ground ginger together in a sauce pot on low heat. add 1 tablespoon cilantro at the end of the cooking time, which will be about five minutes. a substitute would be parsley.
after 45 minutes, remove the chicken roaster from the oven, and add one chopped green pepper, and one cup of pineapple chunks to the pan. brush the glaze over the chicken and cook and additional 35 minutes until the skin is golden brown.