{"id":80200,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/glazed-roast-chicken\/"},"modified":"2022-07-22T11:30:11","modified_gmt":"2022-07-22T16:30:11","slug":"glazed-roast-chicken","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/glazed-roast-chicken\/","title":{"rendered":"Glazed Roast Chicken"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

I like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. \u2014Victoria Miller, San Ramon, California<\/p>\n","protected":false},"author":7061,"featured_media":2002344,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307330,304328,304292,304338,306848,304268,307307,324623,304238,304150,304353],"categories-v2":[310369,308319,308984,308305,308992,309603,259483,310342,309177,339175,309434,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Pan-Glazed Chicken","post_link":"\/recipes\/pan-glazed-chicken\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Glazed Pork Roast","post_link":"\/recipes\/glazed-pork-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39074_HCA1383857D38-8.jpg"},{"post_title":"Glazed Chicken Wings","post_link":"\/recipes\/glazed-chicken-wings\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12321_H13x9153733D03_25_4b_WEB-4.jpg"},{"post_title":"Glazed Spatchcocked Chicken","post_link":"\/recipes\/glazed-spatchcocked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Glazed-Spatchcocked-Chicken_EXPS_TOHJJ23_192025_DR_01_13_3b.jpg"},{"post_title":"Baked Honey-Glazed Chicken","post_link":"\/recipes\/baked-honey-glazed-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Baked-Honey-Glazed-Chicken_exps33499_FIR2856595C03_12_4bC_RMS.jpg"},{"post_title":"Honey-Glazed Chicken","post_link":"\/recipes\/honey-glazed-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1225_TH1604C31C-4.jpg"},{"post_title":"Glazed Corned Beef","post_link":"\/recipes\/glazed-corned-beef\/","post_image":"\/wp-content\/uploads\/2018\/01\/Glazed-Corned-Beef_EXPS_FT19_17324_F_1204_1.jpg"},{"post_title":"Tangy Glazed Chicken","post_link":"\/recipes\/tangy-glazed-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13044_CFT163900B01_20_3b.jpg"},{"post_title":"Stovetop Orange-Glazed Chicken","post_link":"\/recipes\/stovetop-orange-glazed-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Stovetop-Orange-Glazed-Chicken_EXPS_SDDJ18_200155_B08_08_6b.jpg"},{"post_title":"Orange-Glazed Chicken","post_link":"\/recipes\/orange-glazed-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps509_TH1605C16B.jpg"},{"post_title":"Roasted Chicken with Lemon Sauce","post_link":"\/recipes\/roasted-chicken-with-lemon-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Roasted-Chicken-with-Lemon-Sauce_exps50778_SD19999446B10_11_10bC_RMS-7.jpg"},{"post_title":"Root Beer Glazed Chicken","post_link":"\/recipes\/root-beer-glazed-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Root-Beer-Glazed-Chicken_exps96438_SD2401787A04_13_1b_RMS-6.jpg"},{"post_title":"Glazed Beef Tournedos","post_link":"\/recipes\/glazed-beef-tournedos\/","post_image":"\/wp-content\/uploads\/2025\/01\/Glazed-Beef-Tournedos_EXPS_TOHD24_31289_JonathanMelendez_06.jpg"},{"post_title":"Quick Apricot Glazed Chicken","post_link":"\/recipes\/quick-apricot-glazed-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3620_TH0885C8.jpg"},{"post_title":"Asian Glazed Chicken Thighs","post_link":"\/recipes\/asian-glazed-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps107385_SD163324B08_05_7b.jpg"},{"post_title":"Honey-Glazed Turkey","post_link":"\/recipes\/honey-glazed-turkey\/","post_image":"\/wp-content\/uploads\/2024\/11\/Honey-Glazed-Turkey_EXPS_TOHD24_6767_LeticiaAlmeida_09.jpg"},{"post_title":"Glazed Meatballs","post_link":"\/recipes\/glazed-meatballs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19429_APP938690D121.jpg"},{"post_title":"Glazed Cornish Hens","post_link":"\/recipes\/glazed-cornish-hens\/","post_image":"\/wp-content\/uploads\/2018\/01\/Glazed-Cornish-Hens_EXPS_TOHCA23_22559_DR_08_18_2b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Glazed-Roast-Chicken_EXPS_TOH5ID22_170805_P2_MD_07_21_2b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/glazed-roast-chicken\/","name":"Glazed Roast Chicken","datePublished":"2018-01-01","dateModified":"2022-07-22","prepTime":"PT15M","cookTime":"PT01H30M","totalTime":"PT01H45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Glazed-Roast-Chicken_EXPS_TOH5ID22_170805_P2_MD_07_21_2b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"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","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 375\u00b0. 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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170\u00b0-175\u00b0, 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."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 437 calories","fatContent":"17g fat (5g saturated fat)","cholesterolContent":"104mg cholesterol","sodiumContent":"458mg sodium","carbohydrateContent":"35g carbohydrate (23g sugars","fiberContent":"0 fiber)","proteinContent":"34g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.125,"reviewCount":16,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"fantasticdreambird"},"reviewBody":"REALLY GOOD! I just DO NOT understand people leaving low-star reviews when they DID NOT make the recipe!! I made it with cut chicken pieces and boneless breasts. It was good both ways.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"paflaglady"},"reviewBody":"Delicious recipe! ThanksAll lazy people and people that don't like the ingredients should not review a recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"eltonj"},"reviewBody":"Sounds really good but some of my family will not eat chicken on the bone...so do you think its ok to use boneless breast??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ckmcgill"},"reviewBody":"Followed the recipe except did not have stone ground mustard so used Dijon mustard. Baked to 170 removed and covered with foil (only took 1 hr 25 min). Skin was nice and golden and meat was so, so moist. Will definitely make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KarenKeefe"},"reviewBody":"Followed recipe .... it was fabulous! Added carrots around chicken for the last hour. Very delicious with the apricot sauce!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KarenKeefe"},"reviewBody":"Followed recipe ... it was absolutely delicious! Will definitely make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cruzer546"},"reviewBody":"my 17 year old daughter and her boyfreind did this for dinner one night and it turned out great and i would not change a thing it was great","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KT556"},"reviewBody":"To eltonJ: boneless chicken is probably fine -- watch closely when roasting and basting.To Renice: then why did you comment?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"greenfaerae"},"reviewBody":"4 stars as I haven't actually made this yet, however it looks like an awesome recipe. Note that I too roast my chicken at 375 and its perfect. I can't wait to try this. I'm sure by tomorrow I will be thinking its a 5 star recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rebelwithoutaclue"},"reviewBody":"Cooking chicken 15 degrees above the recommend temp makes this less than a serious recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ginnykernaghan"},"reviewBody":"What can you use instead of stone ground mustard? Don't have any.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jpfjjf2"},"reviewBody":"Though the wine and apricot sauce is delicious, by the time the chicken was done, the skin was black and totally inedible. I will definitely make the sauce again to serve over roasted chicken. Maybe 375 is too high of a temperature.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bakeronduty"},"reviewBody":"Hilly11 I recently found this great answer to your dilemma. Pour hydrogen peroxide in your pan and let it soak over night. Inthe morning it will clean up nicely.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"scotland1"},"reviewBody":"To hilly11, you can soak your broiler pan in hot soapy water and add baking soda to it and just let it soak. Works all the time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"renice"},"reviewBody":"I don't care for mustard or wine, so this recipe isn't for me. Also, I don't like having to baste!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hilly11"},"reviewBody":"I used the apricot preserves, and it was delicious! However, **fair warning** please line your broiler pan with foil!!! I think I may have to actually throw my broiler pan away because there is an ungodly amount of junk caked to it!! I would make this recipe again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"170805","romance_copy_dek":"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","enhanced_recipe_title":"Glazed Roast Chicken","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup white wine or chicken broth","IngredientText":"1 cup white wine or chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup apricot preserves or quince jelly","IngredientText":"1 cup apricot preserves or quince jelly"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon stone-ground mustard","IngredientText":"1 tablespoon stone-ground mustard"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 broiler\/fryer chicken (3 to 4 pounds)","IngredientText":"1 broiler\/fryer chicken (3 to 4 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon salt","IngredientText":"3\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon pepper","IngredientText":"1\/2 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":" Sprigs fresh parsley, optional","IngredientText":" Sprigs fresh parsley, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Glazed-Roast-Chicken_EXPS_TOH5ID22_170805_P2_MD_07_21_2b.jpg","RecipeId":170805,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Glazed Roast Chicken Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Glazed-Roast-Chicken_EXPS_TOH5ID22_170805_P2_MD_07_21_2b.jpg","ContributorId":null,"Firstname":"Victoria","Lastname":"Miller","City":"San Ramon","StateDescription":"California","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 15 min. Bake: 1-1\/2 hours + standing","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Glazed Roast Chicken","SubmittedTitle":"Roasted Chicken with Quince Glaze","RecipeTypeId":1,"AverageRating":4.13,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_CHBZ19_170805_E10_24_5b.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":90,"TotalTimeInMinutes":105,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Glazed Roast Chicken","OriginalSourceProject":"Glazed Roast Chicken","ContestPlacement":"Runner-Up","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"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","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 375\u00b0. 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.","SequenceNo":1},{"Direction":" 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.","SequenceNo":2},{"Direction":" Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170\u00b0-175\u00b0, 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.","SequenceNo":3}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Chicken Dinner Recipes","ID":94750},{"Name":"Dinner Recipes","ID":94278},{"Name":"Roast Chicken","ID":97278}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Chicken Main Dishes","ID":100625},{"Name":"Chicken Recipes","ID":100561}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Simple Dinner Recipes","ID":107421},{"Name":"Simple Recipes","ID":107261},{"Name":"View All Simple Recipes","ID":107453}],"WinningRecipes":[{"Name":"Winning Recipes","ID":0},{"Name":"Winning Dinner Recipes","ID":107215}],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Winning Recipes","ID":304353},{"Name":"Ingredients","ID":306848},{"Name":"Chicken","ID":307330},{"Name":"Meat & Poultry","ID":307307},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Techniques","ID":304150},{"Name":"Roasting","ID":304238},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":16,"NutritionalAnalyisParagraph":"1 serving: 437 calories, 17g fat (5g saturated fat), 104mg cholesterol, 458mg sodium, 35g carbohydrate (23g sugars, 0 fiber), 34g protein. ","NoOfRatings":16,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Glazed-Roast-Chicken_EXPS_TOH5ID22_170805_P2_MD_07_21_2b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Glazed-Roast-Chicken_EXPS_TOH5ID22_170805_P2_MD_07_21_2b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[],"CommentCount":16,"RatingCount":15,"RecipeCommentDetails":[{"Comment":"

Followed recipe .... it was fabulous! Added carrots around chicken for the last hour. Very delicious with the apricot sauce!<\/p>","CommentId":1,"DateRated":"01\/09\/2017 19:38","GUID":"80a9a242298742709bf133231993d6e6","MemberId":2062961,"Rating":5,"ScreenName":"KarenKeefe","SubmittedDate":"01\/09\/2017 19:38"},{"Comment":"

Followed recipe ... it was absolutely delicious! Will definitely make again!<\/p>","CommentId":2,"DateRated":"01\/09\/2017 19:38","GUID":"80a9a242298742709bf133231993d6e6","MemberId":2062961,"Rating":5,"ScreenName":"KarenKeefe","SubmittedDate":"01\/09\/2017 19:34"},{"Comment":"

my 17 year old daughter and her boyfreind did this for dinner one night and it turned out great and i would not change a thing it was great<\/p>","CommentId":3,"DateRated":"01\/24\/2015 16:42","GUID":"d2b1deb558d0406e9ff7e6e512e20d9d","MemberId":8101882,"Rating":4,"ScreenName":"cruzer546","SubmittedDate":"01\/24\/2015 16:42"},{"Comment":"

Followed the recipe except did not have stone ground mustard so used Dijon mustard. Baked to 170 removed and covered with foil (only took 1 hr 25 min). Skin was nice and golden and meat was so, so moist. Will definitely make again.<\/p>","CommentId":4,"DateRated":"01\/13\/2015 10:10","GUID":"967867262bb74d2b9b6c1c62d35362e9","MemberId":4643462,"Rating":5,"ScreenName":"ckmcgill","SubmittedDate":"01\/13\/2015 10:10"},{"Comment":"

Though the wine and apricot sauce is delicious, by the time the chicken was done, the skin was black and totally inedible. I will definitely make the sauce again to serve over roasted chicken. Maybe 375 is too high of a temperature.<\/p>","CommentId":5,"DateRated":"01\/12\/2015 10:38","GUID":"5961fa1cff0b4e09bf61ac5340e277d0","MemberId":5466968,"Rating":2,"ScreenName":"jpfjjf2","SubmittedDate":"01\/12\/2015 10:38"},{"Comment":"

What can you use instead of stone ground mustard? Don't have any.<\/p>","CommentId":6,"DateRated":"01\/08\/2015 12:19","GUID":"8636cb4c338744b398dc23148e13b677","MemberId":7457838,"Rating":5,"ScreenName":"ginnykernaghan@gmail.com","SubmittedDate":"01\/08\/2015 12:19"},{"Comment":"

Delicious recipe! Thanks<\/p>

All lazy people and people that don't like the ingredients should not review a recipe.<\/p>","CommentId":7,"DateRated":"01\/08\/2015 00:46","GUID":"535d097006284ae499aa250bf59e7e48","MemberId":4464011,"Rating":5,"ScreenName":"paflaglady","SubmittedDate":"01\/08\/2015 00:46"},{"Comment":"

REALLY GOOD! I just DO NOT understand people leaving low-star reviews when they DID NOT make the recipe!! I made it with cut chicken pieces and boneless breasts. It was good both ways.<\/p>","CommentId":8,"DateRated":"01\/07\/2015 23:23","GUID":"034359e26dfc4534b1c89de0a8024652","MemberId":7470348,"Rating":5,"ScreenName":"fantasticdreambird","SubmittedDate":"01\/07\/2015 23:23"},{"Comment":"

Hilly11 I recently found this great answer to your dilemma. Pour hydrogen peroxide in your pan and let it soak over night. Inthe morning it will clean up nicely.<\/p>","CommentId":9,"DateRated":"01\/07\/2015 13:29","GUID":"7c88bcb22dc145e1b18e9e3cca0a0667","MemberId":8019167,"Rating":5,"ScreenName":"Bakeronduty","SubmittedDate":"01\/07\/2015 13:29"},{"Comment":"

To eltonJ: boneless chicken is probably fine -- watch closely when roasting and basting.<\/p>

To Renice: then why did you comment?<\/p>","CommentId":10,"DateRated":"01\/07\/2015 13:31","GUID":"e26b07368f324d77a8c3f2b4dcc855de","MemberId":5658936,"Rating":5,"ScreenName":"KT556","SubmittedDate":"01\/07\/2015 13:27"},{"Comment":"

I don't care for mustard or wine, so this recipe isn't for me. Also, I don't like having to baste!<\/p>","CommentId":11,"DateRated":"01\/07\/2015 12:56","GUID":"5a334c9703a3414cb52a2b32de6b1f9a","MemberId":8195925,"Rating":2,"ScreenName":"renice","SubmittedDate":"01\/07\/2015 12:56"},{"Comment":"

Sounds really good but some of my family will not eat chicken on the bone...so do you think its ok to use boneless breast??<\/p>","CommentId":12,"DateRated":"01\/07\/2015 11:48","GUID":"b2ef8490a73544d68545cfa015d53d3a","MemberId":4602818,"Rating":4,"ScreenName":"eltonj","SubmittedDate":"01\/07\/2015 11:48"},{"Comment":"

To hilly11, you can soak your broiler pan in hot soapy water and add baking soda to it and just let it soak. Works all the time.<\/p>","CommentId":13,"DateRated":"01\/07\/2015 09:54","GUID":"86dab8f87c3941c1a862ffe22857999c","MemberId":1426757,"Rating":5,"ScreenName":"scotland1","SubmittedDate":"01\/07\/2015 09:54"},{"Comment":"

4 stars as I haven't actually made this yet, however it looks like an awesome recipe. Note that I too roast my chicken at 375 and its perfect. I can't wait to try this. I'm sure by tomorrow I will be thinking its a 5 star recipe.<\/p>","CommentId":14,"DateRated":"01\/07\/2015 09:01","GUID":"e3a31f6deff143fa9ffd661d374a260f","MemberId":1372022,"Rating":4,"ScreenName":"greenfaerae","SubmittedDate":"01\/07\/2015 09:01"},{"Comment":"

Cooking chicken 15 degrees above the recommend temp makes this less than a serious recipe.<\/p>","CommentId":15,"DateRated":"01\/07\/2015 08:17","GUID":"fc532a5713234c17afb174295e92b2a6","MemberId":4288906,"Rating":1,"ScreenName":"rebelwithoutaclue","SubmittedDate":"01\/07\/2015 08:17"},{"Comment":"

I used the apricot preserves, and it was delicious! However, **fair warning** please line your broiler pan with foil!!! I think I may have to actually throw my broiler pan away because there is an ungodly amount of junk caked to it!! I would make this recipe again!<\/p>","CommentId":16,"DateRated":"","GUID":"5c8257d263184931964f0c375907deab","MemberId":6281669,"Rating":4,"ScreenName":"hilly11","SubmittedDate":"11\/07\/2013 08:39"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Glazed Roast Chicken"}},"analytics":[],"yoast_head":"\nGlazed Roast Chicken Recipe: How to Make It<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Glazed Roast Chicken Recipe: How to Make It","description":"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","robots":{"index":"noindex","follow":"nofollow"},"og_locale":"en_US","og_type":"article","og_title":"Glazed Roast Chicken","og_description":"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","og_url":"https:\/\/www.tasteofhome.com\/recipes\/glazed-roast-chicken\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2022-07-22T16:30:11+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Glazed-Roast-Chicken_EXPS_TOH5ID22_170805_P2_MD_07_21_2b.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Glazed-Roast-Chicken_EXPS_TOH5ID22_170805_P2_MD_07_21_2b.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Taste Recipes Editorial Team"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/glazed-roast-chicken\/","url":"https:\/\/www.tasteofhome.com\/recipes\/glazed-roast-chicken\/","name":"Glazed Roast Chicken Recipe: How to Make It","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/glazed-roast-chicken\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/glazed-roast-chicken\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Glazed-Roast-Chicken_EXPS_TOH5ID22_170805_P2_MD_07_21_2b.jpg","datePublished":"2017-09-09T00:20:00+00:00","dateModified":"2022-07-22T16:30:11+00:00","description":"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","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/glazed-roast-chicken\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/recipes\/glazed-roast-chicken\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/recipes\/glazed-roast-chicken\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Glazed-Roast-Chicken_EXPS_TOH5ID22_170805_P2_MD_07_21_2b.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Glazed-Roast-Chicken_EXPS_TOH5ID22_170805_P2_MD_07_21_2b.jpg","width":1200,"height":1200,"caption":"Glazed Roast Chicken Exps Toh5id22 170805 P2 Md 07 21 2b"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/recipes\/glazed-roast-chicken\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":4,"name":"Ingredients","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/"},{"@type":"ListItem","position":5,"name":"Meat & Poultry","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/"},{"@type":"ListItem","position":6,"name":"Chicken","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/chicken\/"},{"@type":"ListItem","position":7,"name":"Glazed Roast Chicken"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]}]}},"publishpress_future_action":{"enabled":false,"date":"2025-03-23 04:12:43","action":"draft","terms":[],"taxonomy":"category"},"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/80200"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7061"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=80200"}],"version-history":[{"count":0,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/80200\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/2002344"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=80200"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=80200"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=80200"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=80200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}