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Glazed Roast Chicken Recipe

Glazed Roast Chicken Recipe

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 YIELD:6 servings

Ingredients

  • 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

Directions

  • 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.

Reviews for Glazed Roast Chicken

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MY REVIEW
Reviewed Dec. 8, 2015

""Soo yummieee

i recently found one of best recipe site for all type of chicken recipes
http://www.reciflix.com/#/category/nonveg/subcats""

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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
Reviewed Jan. 8, 2015

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

MY REVIEW
Reviewed Jan. 8, 2015

"Delicious recipe! Thanks

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Jan. 7, 2015

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

To Renice: then why did you comment?"

MY REVIEW
Reviewed Jan. 7, 2015

"I don't care for mustard or wine, so this recipe isn't for me. Also, I don't like having to baste!"

MY REVIEW
Reviewed Jan. 7, 2015

"Sounds really good but some of my family will not eat chicken on the bone...so do you think its ok to use boneless breast??"

MY REVIEW
Reviewed Jan. 7, 2015

"To hilly11, you can soak your broiler pan in hot soapy water and add baking soda to it and just let it soak. Works all the time."

MY REVIEW
Reviewed Jan. 7, 2015

"4 stars as I haven't actually made this yet, however it looks like an awesome recipe. Note that I too roast my chicken at 375 and its perfect. I can't wait to try this. I'm sure by tomorrow I will be thinking its a 5 star recipe."

MY REVIEW
Reviewed Jan. 7, 2015

"Cooking chicken 15 degrees above the recommend temp makes this less than a serious recipe."

MY REVIEW
Reviewed Nov. 7, 2013

"I used the apricot preserves, and it was delicious! However, **fair warning** please line your broiler pan with foil!!! I think I may have to actually throw my broiler pan away because there is an ungodly amount of junk caked to it!! I would make this recipe again!"

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Wine Pairings

Full-Bodied White Wine

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