Sublime Roasted Apricot Chicken Recipes

EASY APRICOT GLAZED CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the 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. Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes.
• Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard. 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.
• Increase the oven temperature to 425 degrees F. 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. Transfer the chicken to a cutting board and loosely tent with foil.
• Pour the juices from the pan into a degreasing cup or glass measuring cup. 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. 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.

APRICOT-GLAZED CHICKEN

Steps:

• Preheat the oven to 400 degrees.
• In a small bowl, combine the jam, mustard, vinegar, olive oil, and cayenne. Season the chicken with salt and pepper, then brush with the glaze.
• Roast, basting with the glaze, for 10 minutes. Turn the chicken and roast for 10 minutes more. Baste the chicken with the glaze and roast 5 minutes more, or until the glaze is just crisp.

APRICOT ROAST CHICKEN WITH VEGETABLES

Steps:

• Heat oven to 450 degrees. In a large bowl, toss vegetables with 2 tablespoons oil, 2 tablespoons apricot-jam mixture, and thyme leaves; season to taste with salt and pepper. Arrange in a 9-by-13-inch glass baking pan; roast for 10 minutes.
• Meanwhile, in a large skillet, heat remaining teaspoon oil over medium-high heat; season chicken, and brown, 4 minutes. Remove from heat; fill cavities between breast halves with lemon, thyme branches, and fennel tops.
• Place chicken, skin side up, in a roasting pan, with vegetables around it; roast 15 minutes. Brush chicken with remaining jam; add 6 tablespoons water to pan. Roast until vegetables are tender and chicken is well browned, about 20 minutes. Discard lemon, thyme, and fennel. Bone each breast half with a sharp knife: Cut along breastbone, scraping rib cage with knife; remove meat with your fingers. Arange meat and vegetables on a serving dish. Pour pan juices over, and serve.

APRICOT ROASTED CHICKEN

Steps:

• Preheat oven to 375.
• Place chicken in a 13" x 9" baking dish; set aside.
• In a small saucepan over medium heat, cook preserves, wine, honey, soy sauce, oil, pepper, ginger, red pepper flakes, and green onion just until bubbly.
• Evenly pour over the chicken pieces. Bake for 45-55 minutes or until chicken is no longer pink.

ROAST CHICKEN WITH APRICOT GLAZE

Steps:

• Heat the oven to 450 degrees with a rack set in the middle position.
• Place the chicken on a cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the cavity, and season the cavity generously with salt and pepper. Squeeze the lemon all over the outside of the chicken and stuff the cavity with the chopped onion, 4 sprigs of thyme and at least one of the juiced lemon halves (both, if they'll fit). Tie the legs together with twine. Rub 1 tablespoon oil all over the chicken and season with salt and pepper.
• Carefully pour 3 cups chicken broth into a rimmed baking sheet and scatter over the crushed garlic cloves and remaining 4 thyme sprigs. Place the chicken, breast-side up, on a rack set over the baking sheet. Roast the chicken for 15 minutes, then lower the heat to 375 degrees and continue roasting for 1 hour more. Add additional chicken stock to the pan, as needed, to keep it from becoming dry.
• Meanwhile, in a small bowl, mash together the butter, 3 tablespoons apricot preserves and the minced garlic clove until smooth and creamy. Season with salt and pepper. Transfer 2 heaping tablespoons of the apricot butter to a small container and refrigerate. Add the remaining 3 tablespoons oil to the apricot butter in the bowl and whisk to thin the mixture into a glaze.
• Baste the chicken with the glaze and continue roasting for another 30 minutes or so, basting again after 15 minutes. Continue roasting until the chicken is browned and the juices run clear when you insert a knife down to the bone between the leg and thigh. Loosely tent with foil if the skin is getting too brown before chicken is cooked through.
• Remove the pan from the oven and tilt the chicken to release the juices from the cavity into the pan, then transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan drippings, remove the fat and set aside.
• While the chicken rests, in a small pan over medium heat, cook the shallot and vinegar until the vinegar is nearly all cooked away but the pan is not yet dry. Add the remaining 1 tablespoon apricot preserves and the reserved pan drippings, whisk together and bring to a simmer. Add the remaining cold apricot butter little by little, whisking constantly, and remove from the heat. Taste and season with salt and pepper as needed. Carve chicken and serve with the seasoned jus, sliced apricots and pistachios if desired.

SUBLIME ROASTED APRICOT CHICKEN

Steps:

• Layer a large roasting pan with onions. Place the chicken with your favorite stuffing or without on top of the onions.
• Sprinkle to cover the chicken with onion and garlic powders. Spoon the jelly over all the chicken. Pour the water over the chicken. Add the bay leaves to the water.
• Cover well and bake in a 425 oven for 1 hour. After 1 hour turn the chicken over so that both sides get nice and juicy and continue baking for another 1 1/2 hours.
• Remove foil or other tight cover and make sure the skin is topside up and allow to brown for another half hour. Serve with your favorite side dish and enjoy!