Fruit-Glazed Roast Chicken Recipe

5 1 2
Fruit-Glazed Roast Chicken Recipe
Fruit-Glazed Roast Chicken Recipe photo by Taste of Home
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Fruit-Glazed Roast Chicken Recipe

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5 1 2
Publisher Photo
Whenever I want to serve a special meal with a little flair, this is the recipe I reach for. To round out the dinner, I serve oven-roasted potatoes and a salad.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour 40 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour 40 min. + standing

Ingredients

  • 2 lemons, quartered
  • 2 broiler/fryer chickens (3 to 3-1/2 pounds each)
  • 3/4 cup dried apricots
  • 1/3 cup chicken broth
  • 3 tablespoons cider vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons golden raisins
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 cans (16 ounces each) pear halves, drained
  • 1 can (16 ounces) peach halves, drained
  • 1 can (16 ounces) apricot halves, drained
  • 1 cup pitted prunes
  • Lemon leaves, optional

Directions

Place four lemon quarters in body cavity of each chicken; close cavities with skewers or string. Place chickens, breast side up, on a rack in a large roasting pan; bake at 375° for 1-1/2 hours. Meanwhile, in a food processor or blender, combine dried apricots, broth, vinegar, brown sugar, lemon juice, raisins, ginger and salt. Process until smooth; set aside. In a small saucepan, bring sugar and water to a boil over medium-high heat. Reduce heat to medium; cook, uncovered, for 7 minutes. In a large bowl, combine pears, peaches, apricots and prunes; pour hot syrup over fruit. Let stand 10 minutes; drain and set aside. Remove chickens from oven; spread thickly with pureed apricot mixture. Return to the oven for 10-15 minutes or until chicken juices run clear. Remove from oven and let stand 10 minutes. Prepare gravy from pan drippings if desired. Place chickens on serving platter; spoon fruit mixture around chickens. Garnish with lemon leaves if desired. Serve with gravy if desired. Yield: 8 servings.
Originally published as Fruit-Glazed Roast Chicken in Country Chicken Cookbook 1995, p81

  • 2 lemons, quartered
  • 2 broiler/fryer chickens (3 to 3-1/2 pounds each)
  • 3/4 cup dried apricots
  • 1/3 cup chicken broth
  • 3 tablespoons cider vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons golden raisins
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 cans (16 ounces each) pear halves, drained
  • 1 can (16 ounces) peach halves, drained
  • 1 can (16 ounces) apricot halves, drained
  • 1 cup pitted prunes
  • Lemon leaves, optional
  1. Place four lemon quarters in body cavity of each chicken; close cavities with skewers or string. Place chickens, breast side up, on a rack in a large roasting pan; bake at 375° for 1-1/2 hours. Meanwhile, in a food processor or blender, combine dried apricots, broth, vinegar, brown sugar, lemon juice, raisins, ginger and salt. Process until smooth; set aside. In a small saucepan, bring sugar and water to a boil over medium-high heat. Reduce heat to medium; cook, uncovered, for 7 minutes. In a large bowl, combine pears, peaches, apricots and prunes; pour hot syrup over fruit. Let stand 10 minutes; drain and set aside. Remove chickens from oven; spread thickly with pureed apricot mixture. Return to the oven for 10-15 minutes or until chicken juices run clear. Remove from oven and let stand 10 minutes. Prepare gravy from pan drippings if desired. Place chickens on serving platter; spoon fruit mixture around chickens. Garnish with lemon leaves if desired. Serve with gravy if desired. Yield: 8 servings.
Originally published as Fruit-Glazed Roast Chicken in Country Chicken Cookbook 1995, p81

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brynh26 User ID: 3681901 39990
Reviewed Sep. 3, 2009

"I made this tonight for my family and it was a big hit!!! My husband is not crazy about chicken so he was sceptical about how I was going to "mask" the chickeny flavor; but I really WOW'ed him! Thanks so much!"

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