Glazed Roast Chicken
Total TimePrep: 15 min. Bake: 1-1/2 hours + standing
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.
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.
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?