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© Lillys-Table.com Photo of Apricot Roast Chicken
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Spring

Apricot Roast Chicken

from Apricot Roasted Chicken with Kale Salad & Roasted Caulilflower, the Week of April 24, 2016.
View the previous recipe for this meal.

White wine soaked apricots steam the roast from the inside to create a moist scrumptious roasted chicken sauced up with a puree of those same steam driving apricots.

Ingredients

  • 2 cups dried apricots
  • 2 cups white wine
  • 4 lbs chicken, whole, larger or smaller
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground, as much as needed
  • 4 shallots, or a small sweet onion

Serving Size: 6 People



 

Preparation Instructions

Soak the dried apricots in the white wine- at least 30 minutes, up to overnight.

Preheat the oven to 450.

Season the chicken with the salt and black pepper- inside and out.

Drain the apricots, reserving the soaking liquid.

Chop the shallots or sweet onion into large chunks. Stuff half of the soaked apricots and shallots in the cavity of the bird.

Place in a roasting pan. Sprinkle the remaining apricots around the bird.

Roast for 20 minutes. Reduce the heat to 325 and roast another hour, more or less, depending on the size of your chicken.

When the chicken’s temperature is about 140 in the thick part of the thigh, scoop out most of the apricots surrounding the bird. As many as you can easily grab without burning yourself. Place the chicken back in the oven.

Puree the apricots in a blender or food processor with the reserved white wine. Pour this sauce over the chicken and continue to roast.

The chicken is done when the temperature is 160 in the thigh and/or the juices run clear.

Remove from the oven and cover with a lid or foil. Allow to rest for at least 10 minutes.

Tip
Take care when opening the oven to check on the temperature, remove the apricots, and pour the sauce on. Every time you open the oven door the oven will drop in temperature, extending your cooking time. Simply be prompt when opening and shutting the door.