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Tangy Baked Chicken Recipe

Author: Maureen via Kelly the Kitchen Kop


  • 2 pounds chicken about 6-8 chicken breasts OR you can use bone-in chicken as well
  • Sea salt for sprinkling on the chicken
  • 4 Tablespoons butter ghee (where to buy ghee), or coconut oil (where to buy coconut oil)
  • 3 organic onions chopped
  • 8 Tablespoons butter
  • 1 teaspoon sea salt more to your taste
  • 2 teaspoons garlic powder use more if you like a stronger taste
  • 10 ounces apricot jam I found some with no icky ingredients or raspberry jam is good too.
  • 1 cup mayonnaise Use homemade mayo if possible to avoid the soybean oil and preservatives in store-bought, OR if you just don't think you would make this mayo recipe, or sometimes need a quicker option, here's the only jar of mayo I buy in a pinch. You may have to keep checking back, they've been out of stock, sorry! I've also made it without the mayo and it was still really good!


  • Place the chicken into a buttered 11×14 baking dish.  (Here's where to buy stainless steel bakeware to avoid the dangerous non-stick pans.)  Sprinkle generously with sea salt.
  • In a medium sized frying pan (we like cast iron), cook the onions in butter or coconut oiluntil they're caramelized and golden brown. Stir in the salt, garlic powder, mayo, and jam, then spoon the mixture over the chicken.
  • Bake 30-45 minutes at *350 or 'til it's no longer pink in the middle of the thickest piece.  Don't overcook or it'll be dry.  It should be tender enough to cut with your fork.  It gets a bit watery on the bottom, but just scoop it out with a slatted spatula.
  • That's it!  We usually serve it with herbed rice and a stir-fried veggie.  Or try it with Crispy Roasted Brussels Sprouts!  The recipe serves 6 adults, but if you're feeding kids, they can usually only eat about a half of a chicken breast each.