4 skin-on chicken breasts, or 6 skin-on chicken thighs
2 TBSP apricot jam
1 TBSP Dijon mustard
1 TSP dried tarragon
- Preheat oven to 350 degrees.
- Combine jam, mustard and tarragon in a small saucepan. Heat just enough to melt jam.
- Place chicken pieces in a single layer in a baking dish and brush with glaze. Baste frequently, adding water as needed. Cook for 30 minutes, or until juice runs clear.