Apricot-Dijon Glazed Chicken

Courtesy of Martha Stewart Living Magazine

8 chicken thighs (You can also use breasts, just don't bake them as long if they're boneless.)
s & p
1 jar (12 oz) apricot jam
2 T honey
2 T. dijon mustard

1. Preheat oven to 425. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt & pepper; set aside.

2. Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon over chicken, to coat evenly.

3. Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

It's delicious with rice and a green veggie like asparagus.