I like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. —Victoria Miller, San Ramon, California
Glazed Roast Chicken
Glazed Roast Chicken
Prep Time
15 min
Cook Time
1 hour 30 min
Yield
6 servings
Ingredients
- 1 cup white wine or chicken broth
- 1 cup apricot preserves or quince jelly
- 1 tablespoon stone-ground mustard
- 1 broiler/fryer chicken (3 to 4 pounds)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- Sprigs fresh parsley, optional
Directions
- Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving.
- Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together.
- Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze and parsley.
Nutrition Facts
1 serving: 437 calories, 17g fat (5g saturated fat), 104mg cholesterol, 458mg sodium, 35g carbohydrate (23g sugars, 0 fiber), 34g protein.
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