Glazed Roast Chicken Recipe
Glazed Roast Chicken Recipe photo by Taste of Home
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Glazed Roast Chicken Recipe

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A few pantry items inspired this recipe, which I've since made for small weeknight meals or for big parties. The quince jelly comes from my boss, who grows the fruit in his own backyard. —Victoria Miller, San Ramon, California
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours + standing
MAKES: 6 servings


  • 1 cup white wine or chicken broth
  • 1 cup apricot preserves or quince jelly
  • 1 tablespoon stone-ground mustard
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


  1. Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook 3-4 minutes or until wine is reduced by half. Stir in preserves and mustard. Reserve half of the glaze for basting.
  2. Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together. Pour remaining glaze over chicken.
  3. Roast 1-1/2 to 1-3/4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with reserved glaze after 45 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Yield: 6 servings.
Originally published as Glazed Roast Chicken in Simple & Delicious December/January 2014

Full-Bodied White Wine

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

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KarenKeefe User ID: 2062961 259471
Reviewed Jan. 9, 2017

"Followed recipe .... it was fabulous! Added carrots around chicken for the last hour. Very delicious with the apricot sauce!"

KarenKeefe User ID: 2062961 259469
Reviewed Jan. 9, 2017

"Followed recipe ... it was absolutely delicious! Will definitely make again!"

cruzer546 User ID: 8101882 218725
Reviewed Jan. 24, 2015

"my 17 year old daughter and her boyfreind did this for dinner one night and it turned out great and i would not change a thing it was great"

ckmcgill User ID: 4643462 217748
Reviewed Jan. 13, 2015

"Followed the recipe except did not have stone ground mustard so used Dijon mustard. Baked to 170 removed and covered with foil (only took 1 hr 25 min). Skin was nice and golden and meat was so, so moist. Will definitely make again."

jpfjjf2 User ID: 5466968 217655
Reviewed Jan. 12, 2015

"Though the wine and apricot sauce is delicious, by the time the chicken was done, the skin was black and totally inedible. I will definitely make the sauce again to serve over roasted chicken. Maybe 375 is too high of a temperature."

MY REVIEW User ID: 7457838 217250
Reviewed Jan. 8, 2015

"What can you use instead of stone ground mustard? Don't have any."

paflaglady User ID: 4464011 217216
Reviewed Jan. 8, 2015

"Delicious recipe! Thanks

All lazy people and people that don't like the ingredients should not review a recipe."

fantasticdreambird User ID: 7470348 217213
Reviewed Jan. 7, 2015

"REALLY GOOD! I just DO NOT understand people leaving low-star reviews when they DID NOT make the recipe!! I made it with cut chicken pieces and boneless breasts. It was good both ways."

Bakeronduty User ID: 8019167 217154
Reviewed Jan. 7, 2015

"Hilly11 I recently found this great answer to your dilemma. Pour hydrogen peroxide in your pan and let it soak over night. Inthe morning it will clean up nicely."

KT556 User ID: 5658936 217153
Reviewed Jan. 7, 2015

"To eltonJ: boneless chicken is probably fine -- watch closely when roasting and basting.

To Renice: then why did you comment?"

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