Easy Apricot Glazed Chicken

Name: Easy Apricot Glazed Chicken
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters apricot preserves; 237 milliliters chicken broth; 1 teaspoon cider vinegar; 1 Tbsp Dijon mustard; 1 Tbsp chopped fresh parsley, optional; 3 cloves garlic, finely chopped; 6 servings Kosher salt and freshly ground black pepper; 2 kilograms roasting chicken, giblets removed; 5 Tbsps unsalted butter, softened

Need a gluten free main course? Easy Apricot Glazed Chicken could be an awesome recipe to try. This recipe serves 6. One portion of this dish contains around 48g of protein, 52g of fat, and a total of 679 calories. Head to the store and pick up apricot preserves, dijon mustard, kosher salt and pepper, and a few other things to make it today. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes about 1 hour and 50 minutes.

Instructions

Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Oven

Place the chicken in a roasting pan on a rack, breast side up.

Ingredients you will need

Whole Chicken

Equipment you will use

Roasting Pan

Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicken.

Ingredients you will need

Salt And Pepper

Whole Chicken

Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin. Rub outside of the chicken with about 1 tablespoon of the butter mixture. Rub the remaining mixture under the skin of the chicken breast.

Ingredients you will need

Chicken Breast

Whole Chicken

Parsley

Butter

Pepper

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes.

Ingredients you will need

Salt And Pepper

Whole Chicken

Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard.

Ingredients you will need

Garlic

Equipment you will use

Sauce Pan

Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes. Set aside to cool until ready to glaze the chicken.

Ingredients you will need

Apricot Preserves

Whole Chicken

Mustard

Vinegar

Glaze

Increase the oven temperature to 425 degrees F.

Equipment you will use

Oven

Remove the chicken from the oven and brush evenly with the apricot glaze. Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more. Tip the chicken so the juices run into the pan.

Ingredients you will need

Chicken Thighs

Apricot

Whole Chicken

Glaze

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Transfer the chicken to a cutting board and loosely tent with foil.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

Aluminum Foil

Pour the juices from the pan into a degreasing cup or glass measuring cup.

Equipment you will use

Measuring Cup

Frying Pan

Pour or spoon off excess fat and discard.

Add the chicken broth to the roasting pan and place directly on a burner over medium heat.

Ingredients you will need

Chicken Broth

Equipment you will use

Roasting Pan

Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes. Strain and pour into a gravy boat and season with salt and pepper. Carve the chicken and serve with the sauce.

Ingredients you will need

Salt And Pepper

Whole Chicken

Gravy