Roasted Chicken with Apricots
Infused with the warm, subtly sweet essence of dried apricots and aromatic rosemary, this Roasted Chicken with Apricots is an irresistible centerpiece for any dinner table. Perfectly seasoned with a blend of paprika, garlic, and fresh herbs, the chicken is roasted on a bed of caramelized onions and apricots, then basted with a luxurious blend of chicken stock, white wine, and lemon juice for unbeatable tenderness and flavor. The result is a golden, juicy roast that balances savory and sweet in every bite. Ideal for entertaining or elevating a weeknight dinner, this recipe showcases simple yet elegant cooking techniques to create a showstopping dish. Serve it with the flavorful apricot-studded pan juices for a meal that’s as stunning as it is satisfying. Keywords: roasted chicken recipe, chicken with apricots, savory and sweet chicken, elegant dinner ideas, rosemary chicken.
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Recipe Information
Ingredients
- 1 whole chicken
- 1 cup dried apricots
- 2 tablespoons olive oil
- 4 garlic cloves
- 2 teaspoons fresh rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken stock
- 0.5 cup white wine
- 1 onion
- 1 lemon
Instructions
Preheat the oven to 400°F (200°C).
Clean and pat dry the whole chicken. Remove any giblets if present.
Rub the chicken with 2 tablespoons of olive oil, ensuring it is evenly coated.
Season the chicken with salt, black pepper, paprika, and 1 teaspoon of rosemary. Rub the seasoning evenly across the whole chicken.
Place half a lemon, 2 garlic cloves, and 1 teaspoon of rosemary inside the cavity of the chicken.
Thinly slice the onion and arrange it at the bottom of a roasting pan to create a bed for the chicken.
Place the seasoned chicken on top of the onion slices in the roasting pan.
Scatter the dried apricots around the chicken in the pan.
In a small bowl, mix the chicken stock, white wine, and the juice of the remaining lemon half. Pour the mixture over the apricots and onions.
Roast the chicken in the preheated oven for approximately 60 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured in the thickest part of the thigh.
During roasting, baste the chicken with the pan juices every 15-20 minutes to enhance flavor and keep the meat moist.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken alongside the apricots, onions, and pan juices for a deliciously balanced meal.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 2615 mg | 114% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 42.3 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1604 mg | 34% | |
*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.
