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Roast Chicken with Apricot-Rosemary Glaze Recipe
Overview:
- Name: Roast Chicken with Apricot-Rosemary Glaze
- Cook Time: 1 hour 10 minutes
- Prep Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Recipe Category: Chicken
- Keywords: Poultry, Meat, Oven, < 4 Hours
- Servings: 8
- Calories: 1014.1 per serving
- Aggregated Rating: 5 (based on 1 review)
Ingredients:
- 1 cup apricot preserves
- 1/2 cup apricot nectar
- 3 tablespoons white wine vinegar
- 6 cloves garlic, minced
- 5 sprigs fresh rosemary
- 3 whole chickens, cut into pieces (breasts, wings, thighs, drumsticks)
- Salt and pepper to taste
- 1 cup reduced-sodium chicken broth
Instructions:
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Preparation:
- Position one rack in the top third and another in the bottom third of your oven. Preheat the oven to 450ยฐF (230ยฐC).
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Make the Glaze:
- In a medium saucepan over low heat, combine apricot preserves, apricot nectar, white wine vinegar, minced garlic, and fresh rosemary sprigs. Stir occasionally until the preserves are melted and the mixture is well combined.
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Prepare the Chicken:
- Transfer 1/2 cup of the prepared apricot-rosemary glaze to a separate bowl and set aside for later use.
- Arrange the chicken pieces (breasts and wings on one large rimmed baking sheet, thighs and drumsticks on another) in a single layer.
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Coat and Roast the Chicken:
- Brush the chicken pieces generously with 1 cup of the apricot-rosemary glaze from the saucepan. Season with salt and pepper to taste.
- Roast the chicken in the preheated oven until it is cooked through and the glaze forms a sticky coating, brushing with the remaining glaze from the pan 2 more times during cooking. This typically takes about 1 hour.
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Finish Roasting:
- Increase the oven temperature to 500ยฐF (260ยฐC). Continue roasting the chicken until it begins to brown, approximately 10 minutes longer.
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Make the Sauce:
- Transfer the roasted chicken pieces to a serving platter. Collect the pan juices and any browned bits from the baking sheets and pour them into a glass measuring cup.
- Skim off any excess fat from the top of the juices.
- Add enough reduced-sodium chicken broth to the pan juices to measure approximately 1 3/4 cups of liquid.
- Pour this mixture into a small saucepan and bring it to a simmer over medium-high heat. Whisk in enough of the reserved apricot-rosemary glaze (from step 3) to flavor and thicken the sauce to your desired consistency.
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Serve:
- Serve the roasted chicken pieces with the apricot-rosemary sauce drizzled over the top.
Nutritional Information (per serving):
- Calories: 1014.1
- Total Fat: 55g
- Saturated Fat: 15.7g
- Cholesterol: 271.7mg
- Sodium: 299.5mg
- Total Carbohydrates: 61.4g
- Dietary Fiber: 0.5g
- Sugar: 35.3g
- Protein: 68.8g
Tips for Success:
- Glaze Consistency: Ensure the apricot-rosemary glaze has a syrupy consistency before brushing it onto the chicken for optimal caramelization.
- Internal Temperature: Use a meat thermometer to check that the chicken reaches an internal temperature of 165ยฐF (74ยฐC) to ensure safe cooking.
- Basting Technique: Baste the chicken with the glaze multiple times during roasting to build up layers of flavor and a beautiful glaze.
Serving Suggestions:
- Side Dishes: Serve this roast chicken with steamed vegetables, roasted potatoes, or a fresh salad for a balanced meal.
- Garnish: Garnish with additional fresh rosemary sprigs for a vibrant presentation and added aroma.
Variations:
- Spicy Twist: Add a pinch of red pepper flakes to the apricot-rosemary glaze for a spicy kick.
- Herb Infusion: Experiment with different herbs like thyme or sage alongside rosemary to customize the flavor profile.
This Roast Chicken with Apricot-Rosemary Glaze recipe is perfect for a special dinner or a gathering with friends and family. The sweet and savory flavors of apricot and rosemary complement the tender chicken beautifully, making it a dish everyone will love.
