Roast Chicken with Apricot-Rosemary Glaze
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 8
Ingredients
- 1 (18 ounce) jar apricot preserves
- 1⁄2 cup apricot nectar
- 3 tablespoons white wine vinegar
- 6 cloves garlic, minced
- 5 teaspoons finely chopped fresh rosemary
- 3 (3 1/2lb) chicken, each cut into 8 pieces,patted dry
- 1 cup reduced-sodium chicken broth
Directions
- Position one rack in top third and 1 rack in bottom third of oven; preheat to 450*F.
- Stir preserves, nectar,vinegar, garlic and rosemary in medium saucepan over low heat until preserves melt.
- Transfer 1/2 cup glaze to bowl; reserve.
- Arrange chicken breasts and wings on 1 large rimmed baking sheet.
- Arrange thighs and drumsticks on second rimmed sheet.
- Brush chicken with 1 cup glaze; sprinkle with salt and pepper.
- Roast until chicken is cooked through and glaze forms sticky coating, brushing 2 more times with remaining glaze in pan, about 1 hour.
- Increase oven temperature to 500*F.
- Roast until chicken begins to brown, about 10 minutes longer.
- Transfer chicken to platter.
- Scrape pan juices and any browned bits from baking sheets into glass measuring cup.
- Spoon off fat from top of juices.
- Add enough broth to juices to mesure 1 3/4 cups sauce.
- Bring sauce to simmer in small saucepan over medium high heat, whisking in enough reserved glaze to flavor and thicken sauce as desired.
- Serve chicken with sauce.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off