In a non-stick frying pan, brown the chicken thighs and legs — in batches, if necessary. With a non-stick pan, there’s no need to add oil because the fat in the chicken skins will melt and provide all the oil you need. You’re not cooking the chicken all the way at this point — just searing them. As each batch of chicken browns, transfer to a baking dish (which should be large enough to hold all the chicken pieces in a single layer).
Scatter the rosemary over the browned chicken thighs and legs.
In a bowl, mix together the lemon juice, fruit jam, salt, pepper and zest. Pour over the chicken and rosemary.
Take a piece of foil, poke in several places to create stem vents. Cover the baking dish with the foil.
Bake the chicken at 350F for 40 minutes. Peel off the foil, turn up the heat to 425F and bake for another 10 minutes.
Allow the baked chicken with rosemary and guava jelly to rest for about 10 minutes (just long enough for you to set the table). Serve with rice or bread.
Baked Chicken With Rosemary and Guava Jelly printed from https://casaveneracion.com/baked-chicken-rosemary-guava-jelly/ for personal use only. Not for republication nor distribution.