Roast Chicken With Apricot Glaze Recipes

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APRICOT-GLAZED CHICKEN



Apricot-Glazed Chicken image

This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 cup apricot jam
3 teaspoons dry mustard
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
1 whole chicken, cut into parts (about 6 pounds)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees.
  • In a small bowl, combine the jam, mustard, vinegar, olive oil, and cayenne. Season the chicken with salt and pepper, then brush with the glaze.
  • Roast, basting with the glaze, for 10 minutes. Turn the chicken and roast for 10 minutes more. Baste the chicken with the glaze and roast 5 minutes more, or until the glaze is just crisp.

EASY APRICOT GLAZED CHICKEN



Easy Apricot Glazed Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 9

One 5-to-6-pound roasting chicken, giblets removed
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter, softened
1 tablespoon chopped fresh parsley, optional
3 cloves garlic, finely chopped
1/4 cup apricot preserves
1 tablespoon Dijon mustard
1 teaspoon cider vinegar
1 cup chicken broth

Steps:

  • Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicken.
  • Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin. Rub outside of the chicken with about 1 tablespoon of the butter mixture. Rub the remaining mixture under the skin of the chicken breast. Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes.
  • Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard. Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes. Set aside to cool until ready to glaze the chicken.
  • Increase the oven temperature to 425 degrees F. Remove the chicken from the oven and brush evenly with the apricot glaze. Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil.
  • Pour the juices from the pan into a degreasing cup or glass measuring cup. Pour or spoon off excess fat and discard. Add the chicken broth to the roasting pan and place directly on a burner over medium heat. Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes. Strain and pour into a gravy boat and season with salt and pepper. Carve the chicken and serve with the sauce.

ROAST CHICKEN WITH APRICOT GLAZE



Roast Chicken With Apricot Glaze image

The chef Fany Gerson makes her tangy and sweet roast chicken with an apricot glaze: a mixture of apricot jam, butter and garlic that is applied while the chicken is in the oven, keeping it juicy and flavorful inside and out. The apricot butter is also whisked into the pan drippings, along with shallots and red wine vinegar, to make a vibrant sauce.

Provided by Priya Krishna

Categories     dinner, poultry, main course

Time 2h

Yield 4 servings

Number Of Ingredients 14

1 (4-pound) chicken, at room temperature
Kosher salt and ground black pepper
1 lemon, halved
1 small onion, chopped
8 sprigs fresh thyme
4 tablespoons olive oil
3 to 5 cups chicken broth
5 garlic cloves (4 of them crushed, 1 of them minced)
4 tablespoons unsalted butter, softened
4 tablespoons apricot preserves
1 shallot, finely chopped
1/3 cup red wine vinegar
1 cup dried apricots, sliced
1 cup roasted salted pistachios, whole or coarsely chopped (optional)

Steps:

  • Heat the oven to 450 degrees with a rack set in the middle position.
  • Place the chicken on a cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the cavity, and season the cavity generously with salt and pepper. Squeeze the lemon all over the outside of the chicken and stuff the cavity with the chopped onion, 4 sprigs of thyme and at least one of the juiced lemon halves (both, if they'll fit). Tie the legs together with twine. Rub 1 tablespoon oil all over the chicken and season with salt and pepper.
  • Carefully pour 3 cups chicken broth into a rimmed baking sheet and scatter over the crushed garlic cloves and remaining 4 thyme sprigs. Place the chicken, breast-side up, on a rack set over the baking sheet. Roast the chicken for 15 minutes, then lower the heat to 375 degrees and continue roasting for 1 hour more. Add additional chicken stock to the pan, as needed, to keep it from becoming dry.
  • Meanwhile, in a small bowl, mash together the butter, 3 tablespoons apricot preserves and the minced garlic clove until smooth and creamy. Season with salt and pepper. Transfer 2 heaping tablespoons of the apricot butter to a small container and refrigerate. Add the remaining 3 tablespoons oil to the apricot butter in the bowl and whisk to thin the mixture into a glaze.
  • Baste the chicken with the glaze and continue roasting for another 30 minutes or so, basting again after 15 minutes. Continue roasting until the chicken is browned and the juices run clear when you insert a knife down to the bone between the leg and thigh. Loosely tent with foil if the skin is getting too brown before chicken is cooked through.
  • Remove the pan from the oven and tilt the chicken to release the juices from the cavity into the pan, then transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan drippings, remove the fat and set aside.
  • While the chicken rests, in a small pan over medium heat, cook the shallot and vinegar until the vinegar is nearly all cooked away but the pan is not yet dry. Add the remaining 1 tablespoon apricot preserves and the reserved pan drippings, whisk together and bring to a simmer. Add the remaining cold apricot butter little by little, whisking constantly, and remove from the heat. Taste and season with salt and pepper as needed. Carve chicken and serve with the seasoned jus, sliced apricots and pistachios if desired.

Nutrition Facts : @context http, Calories 1141, UnsaturatedFat 46 grams, Carbohydrate 52 grams, Fat 75 grams, Fiber 5 grams, Protein 66 grams, SaturatedFat 23 grams, Sodium 1983 milligrams, Sugar 32 grams, TransFat 1 gram

ROAST CHICKEN WITH APRICOT-ROSEMARY GLAZE



Roast Chicken with Apricot-Rosemary Glaze image

Make and share this Roast Chicken with Apricot-Rosemary Glaze recipe from Food.com.

Provided by MarieRynr

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

1 (18 ounce) jar apricot preserves
1/2 cup apricot nectar
3 tablespoons white wine vinegar
6 cloves garlic, minced
5 teaspoons finely chopped fresh rosemary
3 (3 1/2 lb) chicken, each cut into 8 pieces,patted dry
1 cup reduced-sodium chicken broth

Steps:

  • Position one rack in top third and 1 rack in bottom third of oven; preheat to 450*F.
  • Stir preserves, nectar,vinegar, garlic and rosemary in medium saucepan over low heat until preserves melt.
  • Transfer 1/2 cup glaze to bowl; reserve.
  • Arrange chicken breasts and wings on 1 large rimmed baking sheet.
  • Arrange thighs and drumsticks on second rimmed sheet.
  • Brush chicken with 1 cup glaze; sprinkle with salt and pepper.
  • Roast until chicken is cooked through and glaze forms sticky coating, brushing 2 more times with remaining glaze in pan, about 1 hour.
  • Increase oven temperature to 500*F.
  • Roast until chicken begins to brown, about 10 minutes longer.
  • Transfer chicken to platter.
  • Scrape pan juices and any browned bits from baking sheets into glass measuring cup.
  • Spoon off fat from top of juices.
  • Add enough broth to juices to mesure 1 3/4 cups sauce.
  • Bring sauce to simmer in small saucepan over medium high heat, whisking in enough reserved glaze to flavor and thicken sauce as desired.
  • Serve chicken with sauce.

Nutrition Facts : Calories 1014.1, Fat 55, SaturatedFat 15.7, Cholesterol 271.7, Sodium 299.5, Carbohydrate 61.4, Fiber 0.5, Sugar 35.3, Protein 68.8

ROASTED CHICKEN WITH SMOKEY APRICOT SAUCE



Roasted Chicken with Smokey Apricot Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Yield 4 servings with leftovers

Number Of Ingredients 7

Cooking spray
10 (5-ounce) skinless chicken breast halves (with bone)
Salt and ground black pepper
1 1/2 cups apricot preserves
2 tablespoons reduced-sodium soy sauce
1 teaspoon liquid smoke
1/2 cup chopped fresh parsley leaves

Steps:

  • Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
  • Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
  • In a small bowl, combine apricot preserves, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken.
  • Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use (or freeze up to 3 months). Garnish with parsley.

APRICOT ROASTED CHICKEN



Apricot Roasted Chicken image

Make and share this Apricot Roasted Chicken recipe from Food.com.

Provided by Parsley

Categories     Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs chicken parts
1/4 cup apricot preserves
2 tablespoons white wine (or chicken broth)
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon olive oil
1/4 teaspoon black pepper
1/4 teaspoon ginger
1/4 teaspoon red pepper flakes
2 green onions, chopped

Steps:

  • Preheat oven to 375.
  • Place chicken in a 13" x 9" baking dish; set aside.
  • In a small saucepan over medium heat, cook preserves, wine, honey, soy sauce, oil, pepper, ginger, red pepper flakes, and green onion just until bubbly.
  • Evenly pour over the chicken pieces. Bake for 45-55 minutes or until chicken is no longer pink.

Nutrition Facts : Calories 310.2, Fat 15.9, SaturatedFat 4.1, Cholesterol 88.1, Sodium 256.3, Carbohydrate 12.3, Fiber 0.2, Sugar 8, Protein 27.9

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