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Fruit-Glazed Roast Chicken

Fruit-Glazed Roast Chicken
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.
8 ServingsPrep: 10 min. Bake: 1 hour 40 min. + standing

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
© Taste of Home 2012

2 of 2

Fruit-Glazed Roast Chicken (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012