Apricot Smothered Chicken

2-3lbs of your preferred part of the chicken
2 regular sized jars of apricot preserves
four or five sprigs of fresh rosemary, chopped fine (dried works as well, use 2tsp)

Preheat oven to 400F In a LARGE baking dish, arrange chicken pieces with enough room to turn. Season chicken with garlic salt and black pepper to taste. Start baking.

In a medium saucepan, place both jars of apricot preserves, 1/2 cup hot water, and rosemary (add more hot water if it is exceptionally tough to stir). Warm on a low heat until preserves liquify and you can smell the rosemary clearly. Use the apricot mixture to baste the chicken every 5-10 minutes, turning with every basting. When the chicken has approximately 10 minutes to go, pour the remainder of the apricot mixture over the chicken and bake. I usually turn the broiler on for about 4 minutes once the chicken is cooked, and flip the chicken once, so both sides get a slightly crispy apricot glaze on the skin.

Served best with cheddar mashed potatoes and broccoli.