0.0 – 0 reviews • Poultry
| Level: |
Easy |
| Total: |
1 hr 50 min |
| Prep: |
20 min |
| Cook: |
1 hr 30 min |
| Yield: |
4 to 6 servings |
Ingredients
- One 5-to-6-pound roasting chicken, giblets removed
- Kosher salt and freshly ground black pepper
- 5 tablespoons unsalted butter, softened
- 1 tablespoon chopped fresh parsley, optional
- 3 cloves garlic, finely chopped
- 1/4 cup apricot preserves
- 1 tablespoon Dijon mustard
- 1 teaspoon cider vinegar
- 1 cup chicken broth
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
786 |
| Total Fat |
57 g |
| Saturated Fat |
20 g |
| Carbohydrates |
12 g |
| Dietary Fiber |
1 g |
| Sugar |
6 g |
| Protein |
53 g |
| Cholesterol |
288 mg |
| Sodium |
1135 mg |