Barbecue Apricot Chicken

Katie here!  To hot to grill but still have a craving for barbecue chicken? Then this dish is for you! I'm excited to share this oldie but goody of a Real Simple Magazine.  It literally takes 10 minutes of prep and then throw it in the oven and you are done.  I also like the fact that the barbecue sauce was prepared by me. I served it with corn on the cob and some fresh steamed broccoli.

1 tbs olive oil
2 cloves of garlic, thinly sliced
1 28 oz can diced tomatoes, drained (I used the no salt kind)
1/3 cup apricot jam or preserves
1 tbs balsamic vinegar
2 1/2 tsp salt
3/4 tsp pepper
1 4 lb chicken in parts

Heat oven to 400 degrees.  Heat the oil in a medium sauce pan over medium-high heat.  Add the garlic and cook for 1 minute.  Stir in the tomatoes, jam, vinegar, 1 1/2 tsp of salt, and 1/2 tsp of pepper.  Simmer until the sauce has thickened slightly, approx 15 minutes.  Arrange chicken in 9-by-13 inch baking dish and season with salt and pepper.  Pour the sauce over the chicken .  Roast, spooning the sauce over the chicken once.  Cook for approx 1 hour.