Apricot Glazed Chicken

3 hours ago

2 min read

Prep Time: 20 mins	Cook Time: 1 hr 15 mins
Total Time: 1 hr 20 mins	Serves: 4

A beautifully roasted chicken is one of the most useful recipes to have in your repertoire, equally suited to a Sunday supper, a holiday table, or an ordinary weeknight when something a little more substantial is called for. This version gets its character from an apricot glaze, brushed over the chicken as it roasts to create a glossy, deeply caramelized exterior with a subtle balance of sweetness and savory flavor.

Roasting the chicken over onions, carrots, and celery makes particularly good use of everything happening in the pan. The vegetables soften in the rendered juices while also providing a flavorful foundation for the roast. Served directly from the roasting pan or transferred to a platter with the vegetables arranged alongside, it's an impressive dinner that requires surprisingly little hands-on work.

Ingredients

For the Chicken:

• 1 whole chicken, 3½–4 pounds

• 1 tablespoon olive oil

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary

• 1 lemon, halved

For the Apricot Glaze:

• ½ cup apricot preserves

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh lemon juice

For the Pan (Optional):

• 1 small onion, cut into wedges

• 1-2 carrot, cut into large pieces

• 1-2 celery stalk, cut into large pieces

Instructions

Prepare the Chicken:

Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels. Place the onion, carrot, and celery in the bottom of a roasting pan or oven-safe skillet. Set the chicken on top of the vegetables. Rub the chicken with the olive oil. Season all over with the salt, pepper, thyme, and rosemary. Place the lemon halves inside the cavity.

Prepare the Apricot Glaze:

In a small bowl, whisk together the apricot preserves, Dijon mustard, and lemon juice until smooth.

Roast the Chicken:

Roast the chicken for 40 minutes.

Remove from the oven and brush generously with about half of the glaze. Return to the oven and continue roasting for 20 minutes. Brush with the remaining glaze. Continue roasting for 10–20 minutes more, or until the thickest part of the thigh reaches 165°F (74°C) and the juices run clear. Rest. Transfer the chicken to a cutting board. Let rest for 15 minutes before carving.