Recipe courtesy of Food Network Kitchen
Save Recipe Print
Easy Apricot Glazed Chicken
Total:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

More from:

Mother's Day

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Easy Lemon Pasta with Chicken

Recipe courtesy of The Neelys

Easy Chicken Pot Pie

Recipe courtesy of Sunny Anderson

Glazed Chicken and Broccoli Sheet Pan Dinner

Recipe courtesy of Food Network Kitchen

Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Classic Glazed Ham

Recipe courtesy of Food Network Kitchen

Homemade Glazed Doughnuts

Recipe courtesy of Ree Drummond

Miso Glazed Cod

Recipe courtesy of Ellie Krieger

Easy Chicken Curry with Vegetables

Recipe courtesy of Melissa d'Arabian

Glazed Baked Ham

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories