Orange-Apricot Chicken with Orange Rice

Season all chicken pieces with salt and pepper on both sides. Place chicken, skin side down, in a saute pan to brown. Turn chicken over to brown on all sides. Remove pan from heat and let rest. Heat preserves and orange juice until it is the consistency of a thinned fruit sauce. Arrange chicken pieces, top side up, in a greased/sprayed 9 X 13 pan. Pour preserve sauce over chicken and sprinkle with rosemary. Bake in a 350 degree oven, uncovered, for a half an hour. While chicken is cooking, steam rice. After rice has steamed, add orange zest and fluff zest through with a fork. Serve chicken pieces over rice.