Roast Chicken with Apricot Rosemary Glaze
Elevate your dinner table with this show-stopping Roast Chicken with Apricot Rosemary Glaze, a recipe that strikes the perfect balance between sweet, savory, and herbaceous flavors. This succulent chicken is coated in a luscious glaze made from apricot preserves, fresh rosemary, garlic, and a hint of soy sauce, creating a caramelized golden skin that's irresistibly delicious. Infused with lemon and more rosemary in the cavity, each bite bursts with vibrant, aromatic notes. The chicken roasts atop a bed of chicken stock, ensuring moist, tender meat, while periodic basting locks in the glaze’s rich, glossy finish. Perfect for family meals or special gatherings, this dish pairs beautifully with roasted vegetables or a crisp green salad. Ready in under two hours, this recipe is your answer to a flavorful and impressive dinner centerpiece.
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Recipe Information
Ingredients
- 4 lbs whole chicken
- 1 cup apricot preserves
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons unsalted butter
- 3 units garlic cloves, minced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 unit lemon, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Remove the giblets from the chicken, rinse it under cold water, and pat dry with paper towels. Place the chicken on a roasting rack in a large roasting pan.
Rub the chicken inside and out with olive oil. Season with salt and black pepper. Insert the lemon slices and rosemary sprigs into the cavity of the chicken.
In a small saucepan over medium heat, melt the butter. Stir in the apricot preserves, minced garlic, soy sauce, and chopped rosemary. Let the mixture cook for 2-3 minutes, stirring frequently, until smooth and aromatic. Remove from heat.
Using a pastry brush, generously coat the chicken with about half of the apricot rosemary glaze. Reserve the other half for basting during cooking.
Pour the chicken stock into the bottom of the roasting pan to keep the chicken moist while roasting.
Transfer the chicken to the preheated oven and roast for about 1 hour and 20 minutes, or until the internal temperature of the thickest part of the chicken (without touching bone) reaches 165°F (74°C).
About halfway through roasting, baste the chicken with the remaining glaze and any juices from the bottom of the pan.
Once the chicken is fully cooked, remove it from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring moist and tender meat.
Serve the chicken warm with your favorite side dishes, drizzled with the pan drippings for extra flavor.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 30.1 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 739 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
