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Glazed Roast Chicken

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
  • 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


  • 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.
  • 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.
  • 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.
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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  • KarenKeefe
    Jan 9, 2017

    Followed recipe .... it was fabulous! Added carrots around chicken for the last hour. Very delicious with the apricot sauce!

  • KarenKeefe
    Jan 9, 2017

    Followed recipe ... it was absolutely delicious! Will definitely make again!

  • cruzer546
    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

  • ckmcgill
    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.

  • jpfjjf2
    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.

  • ginnykernaghan
    Jan 8, 2015

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

  • paflaglady
    Jan 8, 2015

    Delicious recipe! ThanksAll lazy people and people that don't like the ingredients should not review a recipe.

  • fantasticdreambird
    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.

  • Bakeronduty
    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.

  • KT556
    Jan 7, 2015

    To eltonJ: boneless chicken is probably fine -- watch closely when roasting and basting.To Renice: then why did you comment?