Bourbon Peach-Apricot Glazed Chicken

This easy and beautiful, glistening brown chicken is great for Sunday's supper or for a really fancy dinner party. Originally on lando'lakes.com but it has been tweaked a bit since. Wonderful with a side of rice, green vegetables and garlic cheese biscuits and of course some nice wine.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1 (3 1/2-4 lb)  whole broiler-fryer chickens
• 2  tablespoons lime juice
• 1  tablespoon  orange juice

• Glaze

• 1⁄2 cup  peach-apricot preserves or 1⁄2 cup  sugar-free peach-apricot fruit spread or 1⁄2 cup  sugar-free apricot preserves
• 2  tablespoons butter or 2  tablespoons margarine
• 2  tablespoons Bourbon or 2  tablespoons  orange juice
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
•  red pepper flakes, for heat (optional)
•  fresh parsley leaves, garnish (optional)

Directions

1. Preheat oven to 375°F.
2. Rinse chicken all over in lime & orange juice.
3. Pat chicken dry.
4. Place chicken, breast side up, on rack in roasting pan.
5. Combine all glaze ingredients in 1-quart saucepan.
6. Cook over medium heat, stirring constantly, until butter is melted.
7. Reserve 1/4 cup.
8. Spoon remaining glaze over chicken.
9. Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown.
10. (If necessary, add water to basting juices to prevent burning).
11. Loosely cover chicken with aluminum foil.
12. Continue baking, basting occasionally, until chicken is no longer pink, about 30 to 45 minutes.
13. Skim fat from pan juices.
14. Combine pan juices with reserved glaze in 1 quart saucepan.
15. Cook over medium-high heat until mixture comes to a boil, about 1-2 minutes.
16. Serve with chicken.
17. Garnish with parsley leaves, if desired.