Fruit-Glazed Roast Chicken Recipe

Fruit-Glazed Roast Chicken Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Whenever I want to serve a special meal with a little flair, this is the recipe I reach for. To round out the dinner, I serve oven-roasted potatoes and a salad.

[X]

Rate Fruit-Glazed Roast Chicken Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Fruit-Glazed Roast Chicken Recipe

Prep: 10 min. Bake: 1 hour 40 min. + standing

Yield: 8 Servings

10 100 110

Ingredients

2 lemons, quartered
2 broiler/fryer chickens (3 to 3-1/2 pounds each)
1/3 cup chicken broth
3 tablespoons cider vinegar
2 tablespoons lemon juice
3/4 cup dried apricots
3 tablespoons brown sugar
2 tablespoons golden raisins
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup sugar
1/2 cup water
2 cans (16 ounces each) pear halves, drained
1 can (15-1/4 ounces) peach halves, drained
1 can (16 ounces) apricot halves, drained
1 cup pitted dried plums
Lemon leaves, optional

Directions

Place four lemon quarters in body cavity of each chicken. Skewer chicken openings; tie drumsticks together. Place chickens, breast side up, on a rack in a large roasting pan; bake at 375° for 1-1/2 hours or until a meat thermometer reads 180°.
Meanwhile, in a food processor, combine the broth, vinegar, lemon juice, apricots, brown sugar, raisins, ginger and salt. Process until smooth; set aside.
In a small saucepan, bring sugar and water to a boil over medium-high heat. Reduce heat to medium; cook, uncovered, for 7 minutes or until thickened. Meanwhile, in a large bowl, combine the pears, peaches, apricots and prunes; pour hot syrup over fruit. Let stand 10 minutes; drain and set aside.
Remove chickens from oven; spread with apricot mixture. Return to the oven for 10-15 minutes or until bubbly. Let stand 10 minutes before carving.
Thicken pan drippings for gravy if desired. Place chickens on serving platter; spoon fruit mixture around chickens. Garnish with lemon leaves if desired. Serve with gravy if desired. Yield: 8 servings.

Originally published as Fruit-Glazed Roast Chicken in Country Chicken Cookbook , p81

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Fruit-Glazed Roast Chicken

Fruit-Glazed Roast Chicken

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Sep. 03, 2009 by brynh26

I made this tonight for my family and it was a big hit!!! My husband is not crazy about chicken so he was sceptical about how I was going to "mask" the chickeny flavor; but I really WOW'ed him! Thanks so much!