This lemony baked chicken dish is incredibly easy to make. It's also a great way to use all of the jams, preserves, and marmalades that your crafty friends give you (or that you make yourself).
One whole chickenabout 4-5 pounds, cut into pieces
1tablespoonvegetable oilor spray oil
1/2teaspoonkosher salt
1cuplemon marmalade
1teaspooncrushed red chili flakesmore or less, to taste
1cupcrumbled feta cheese
1/2cupshelled pistachioslightly toasted
1/4cupchopped fresh mint
Instructions
Preheat oven to 400°F.
Trim any excess fatty skin from the chicken pieces, if desired, and place in a single layer in a baking dish just large enough to hold all of the pieces.
Brush or spray chicken with oil and sprinkle with salt.
Roast in preheated oven for 20 minutes.
While chicken is roasting, mix lemon jam and chili flakes in a small bowl.
Remove chicken from oven, coat all pieces with the jam, and return to oven for another 15 minutes.
Sprinkle feta cheese over the chicken, and bake for another 5-10 minutes, until chicken is fully cooked.
Top chicken with pistachios and mint. Drizzle extra sauce from the bottom of the pan over the chicken pieces and serve.