Baked chicken with currant glaze

My daughter said it is the best baked chicken I ever made for her.


You can use any part of chicken for this. I prefer leg quarter because of its juiciness.You can use any kind of jelly or preserve.

I used Currant because of its slight tartness.

I used two baking sheets for cooking. I basically bake the chicken in one sheet then use the other one (lined with aluminum foil) once I add the glaze to the chicken. I do this because I don’t want to bake the glaze in the liquid that the chicken produced while baking. Also, the glaze makes it hard to clean off the baking sheet that’s why I line the other with aluminum foil.

Instead of pouring the sauce on the chicken right away, toss the chicken individually in the sauce so that they are nicely and evenly coated.


  • 4 Chicken leg quarters, skin on
  • 1 – 12oz jar of Currant preserve
  • 1 cup ketchup
  • 2 teaspoons garlic powder
  • 1 tablespoon onion powder
  • salt
  • pepper
  • cooking spray

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