Apricot Glazed Roasted Chicken
It’s hard to imagine a more comforting dish than a home-cooked roasted chicken. There’s just something so down to earth and cozy about it. This Apricot Glazed Roasted Chicken is the perfect summer version of a very classic meal. Sweet, a little fruity, and so dang easy to make. Make it with a side of roasted vegetables for a healthy and delicious dinner, and don’t forget to save the leftovers for a super easy lunch the next day!
The chicken is first seasoned with some olive oil and herbs to give it a little bit of a base flavor before the glaze. The oregano, thyme, salt, and pepper add a subtle, yet tasty dimension to the overall flavor profile of the dish.
For the glaze, a few simple ingredients are used: white wine, apricot preserves, honey, and dijon mustard. The wine helps to really bring out the apricot flavor of the preserve, the honey brings a touch of extra sweetness, and the dijon adds a little tangy spice to balance out that sweetness. Everything comes together to make an incredibly tasty glaze for the chicken.
What I love about using a glaze on a roasted chicken, besides the obvious flavor it adds, is how it gets the outside so perfectly browned. The sugars in the glaze slightly caramelize and add a little bit of crispness to the skin. It is delightful. Oh, and be sure to reserve a little of the glaze for dipping or pouring over the chicken when eating; it’s the move.
This is the perfect meal to make ahead on a Sunday and have on hand for quick, easy, and healthy lunches or dinners throughout the week. I love having this chicken with some roasted carrots, potatoes, and red onion...and maybe even some broccoli if we’re feeling wild.
If you do give this Apricot Glazed Roasted Chicken a try, be sure to comment below and/or tag me on Instagram and let me know how you like it! I really love to hear your thoughts.
Thanks for stopping by!
Take Care xx
Slim
Apricot Glazed Roasted Chicken
Prep Time: 10
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 35 minutes
Serves: 6-8
Ingredients
5lb whole chicken (free range/pasture raised if possible)
1 tbsp olive oil + more for drizzling
1 tsp oregano
10-12 sprigs of thyme (leaves only) or 2 tsp dried thyme
Salt and Pepper to preference
For the glaze:
1 cup white wine
½ cup apricot preserves
2 tbsp honey
2 tbsp dijon mustard
Instructions
Preheat the oven to 400°F and prep baking dish or roasting pan with a drizzle of olive oil.
Place the chicken in the pan, drizzle with the 1 tbsp of olive oil and rub in with your hands. Then season with the oregano, thyme, salt, and pepper. Place in the oven to cook for 55 minutes.
While the chicken is cooking, make the glaze. In a small saucepan, add the wine, apricot preserves, honey, and mustard. Whisk together and then bring to a boil over medium-high heat for about 10 minutes, or until mixture has reduced by about half. Continue whisking frequently to avoid burning.
Remove the chicken from the oven and carefully pour about half of the glaze on top of it (reserving some for serving later). Pop the chicken back in the oven for an additional 15-25 minutes or until the internal temperature reaches 165°F. If the chicken is browning too quickly, tent some aluminum foil over top of it.
Remove from the oven and let sit for about 10-15 minutes before carving and serving.
