I love chicken. I love blueberries. I love any recipe that takes about 5 minutes to prep and then spreads the aroma of roasting chicken through the house. Which is why this recipe for blueberry chicken is my current chicken recipe crush, because it is all those things and more…the more being tender roast chicken with a crispy crust and a sweet tangy taste that comes from being slathered with blueberry jam and lemon juice and oh my my. This is roast chicken with PERSONALITY, and that is exactly how I like things. Can you say winner, winner, blueberry chicken dinner? Let’s make it!
Now one would think that since we are in the middle of blueberry season we would be starting with a pile of these…
…and a fresh blueberry salad would be the perfect addition to this chicken dinner – click here for a great red white and blueberry salad from my friend Blair over at The Seasoned Mom. But no, this recipe gets its blueberry taste from a generous amount of blueberry jam that is slathered all over the chicken before it goes in the oven. My absolute all-time favorite blueberry jam is the Stonewall Kitchen Wild Maine Blueberry Jam, which is packed with little teeny blueberries and just the right amount of lemon. It is heaven in a jar.
So all you do to get to chicken happiness is to pop bone-in chicken pieces in a casserole, and season them up with some sea salt and fresh ground pepper. Squeeze a little fresh lemon juice over them, and then slather them up with some blueberry jam. Scatter a few red pepper flakes on top to give it a little zing, and then pop everything in the oven for about an hour.
I like to serve this with some fresh thyme, and a little spoonful of extra jam on the side…think cranberry sauce, only with blueberries! Sweet, tangy deliciousness!Print
- 2 bone-in chicken breasts, cut in half
- Sea salt and pepper
- Juice from one lemon
- 1/2 cup blueberry jam
- Red pepper flakes
- Fresh thyme for garnish
- Preheat oven to 400.
- Place chicken in a casserole dish and season with salt and pepper. Drizzle with lemon juice.
- Spread the jam over the chicken pieces, working a little under the skin if you can. Scatter some red pepper flakes on top.
- Bake for about an hour or until an instant read thermometer measures 160.
- Serve with fresh thyme and an extra spoonful of jam on the side.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!