Apricot Roasted Whole Chicken
There is something about roasting a large bird, whether turkey or chicken in this case and serving it up on a grand platter tableside. Today we will re-create that experience as we learn how to put a spin on that old roasted bird and try out Chef Jason Peru Apricot Roasted whole chicken. The sweetness of the apricots marry so well with the bold flavors the chicken.
Ingredients
- 1 whole chickens
- 3/4 cup water
- 1 large onion, sliced
- 3 Tbsp of Vegetable Oil
- 1 Cup of Apricot Jam
- 1 Tbsp Minced Garlic
- 1 Tsp Paprika Powder
- 2 Tbsp of Salt
- 1 ½ Tbsp of Black Pepper
Method
Preheat Oven to 375 Degrees Fahrenheit
Wash and pat dry chicken with napkins until dry. Place Chicken on a cutting board, season with the salt, black pepper, paprika, and minced garlic by rubbing all over the exterior and interior of the bird. Drizzle with the Vegetable oil and continue massaging until the entire chicken is lubricated and glistening. Tie the two legs together using a piece of butcher’s twine. Layer a large roasting pan with onions. Place the chicken on top of the onions.
Let sit to marinate while we make the Apricot Glaze.
In a small sauce pan over medium heat, add the apricot jam and water, heat and stir until it melts together. Season with a little salt and black pepper to taste, ensuring to balance out the sweetness.
Spoon half the apricot sauce over all the chicken. Cover well with foil and bake in the oven for 1 hour. After 1 hour, remove the foil and drop the temperature to 350 Degrees and brush on the rest of the apricot glaze and cook for an additional ½ Hr or until cooked.
Remove from oven and let sit and cool for 15 Minutes before cutting. You can serve this with fried rice or even a homemade potato salad.
Photo Credit – Food Network