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

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

Nutritional Facts

1 serving: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  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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Reviewed Dec. 8, 2015

""Soo yummieee

i recently found one of best recipe site for all type of chicken recipes""

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"

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."

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."

Reviewed Jan. 8, 2015

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

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