- 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
- 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.
- 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.
- 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.
Reviews forGlazed Roast Chicken
"Followed recipe .... it was fabulous! Added carrots around chicken for the last hour. Very delicious with the apricot sauce!"
"Followed recipe ... it was absolutely delicious! Will definitely make again!"
"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"
"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."
"What can you use instead of stone ground mustard? Don't have any."
"Delicious recipe! ThanksAll lazy people and people that don't like the ingredients should not review a recipe."
"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."
"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."
"To eltonJ: boneless chicken is probably fine -- watch closely when roasting and basting.To Renice: then why did you comment?"