Glazed Roast Chicken

Name: Glazed Roast Chicken
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
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; Sprigs fresh parsley, optional

TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours + standing YIELD: 6 servings.

I like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. —Victoria Miller, San Ramon, California

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
Sprigs fresh parsley, optional

Directions

1. Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving.
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.
3. Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze and parsley.

Nutrition Facts

1 serving: 437 calories, 17g fat (5g saturated fat), 104mg cholesterol, 458mg sodium, 35g carbohydrate (23g sugars, 0 fiber), 34g protein.

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