Roast Chicken with Apricot-Rosemary Glaze

Recipe by MarieRynr
READY IN: 1hr 30mins




  • 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.