Recipe: Pepper Jelly Glazed Oven-Roasted Chicken

Oven Roasted Chicken with Pepper Jelly Glaze, Courtesy: Diana Rattray,
Oven Roasted Chicken with Pepper Jelly Glaze, Courtesy: Diana Rattray,

My friends know that I am a foodie. Therefore, I often receive food or food-related items as gifts. My friend and co-worker, Patti, was kind enough to give me a jar of Hot Pepper Jelly for Christmas. It has been on my counter, practically taunting me, ever since. For several weeks now, I have looked for just the right recipe to use this wonderful concoction. Finally, I found one deserving of the honor.  

Aren’t we always looking for new ways to liven up the same old chicken dinner? I am excited to bring this recipe to you, courtesy of Diana Rattray of Southern Living’s online magazine. I like it because it the hot pepper jelly lends a sweet and spicy tang to the chicken, without overwhelming it – so even your kids will like it.  Thanks, Patti!


Hot Pepper Jelly4 chicken breast halves, bone-in
1 cup red pepper jelly
1 Tbsp. butter
2 tsp. Dijon mustard
seasoned salt blend (or salt and dash ground black pepper)


  1. Heat oven to 425°.
  2. Line a baking pan with non-stick foil.
  3. Trim excess skin and fat from chicken.
  4. Pat dry and sprinkle with the seasoning blend or salt and pepper.
  5. Arrange the chicken, bone side down, in the baking pan.
  6. Bake at 425° for 20 minutes.
  7. Meanwhile, combine the jelly, butter, mustard, and pepper in a saucepan and heat until hot and well blended.
  8. Brush the chicken breasts with about half of the jelly mixture and return to the oven.
  9. Bake for another 10 minutes, or until chicken reaches about 165°, brushing with the remaining jelly mixture a few minutes before it’s done.

Food Mingle Blog Alternatives and Substitutions:

  • Don’t skip the step of lining the baking pan with non-stick foil – it makes for very easy clean up of a sticky pan.

Yield: 4 servings

Source: by Diana Rattray



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