Apricot-Balsamic Glazed Chicken

Last weekends family dinner had the theme of apricots.  The sweet little fruit did double duty as a glaze to some whole chickens and as a sweet addition to some wild rice.
I particularly enjoy this stone fruit because it offers a little sweetness and a little tartness.  Balanced perfectly, it's the best of both worlds.  It almost reminds me of a cross between peaches and plums. 
Here's an exciting fact for all you apricot fans out there, we are only a couple weeks away from apricot season.  Bring on the month of May!

Apricot-Balsamic Glazed Chicken

1 (4-5 lb) whole roasting chicken
2 Tbsp cold butter
3 sprigs of thyme (fresh)
3 sprigs of rosemary (fresh)
1 clove garlic, minced
salt and pepper
1/2 cup white wine
1/4 cup dried apricots
1/2 cup apricot preserves
2 Tbsp balsamic vinegar
1 Tbsp cider vinegar
1 Tbsp brown sugar

Preheat oven to 350F.  Spray roasting pan with non-stick spray and place a rack at the bottom.  Set aside.
Wash chicken and pat dry. 
To make glaze: mix together apricot preserves, balsamic vinegar, cider vinegar and sugar. Set aside.
Sprinkle the chicken and cavity with salt and pepper.  Insert 2 sprigs each fresh herbs into the cavity.
Gently loosen the skin of chicken and rub underneath with butter and garlic.
Line roasting pan with white wine, 1 sprig each of fresh herbs and dried apricots.  Place chicken on rack.  Roast for approximately 20 minutes per pound, plus an additional 15-20 minutes, until cooked through.
When chicken is 15 minutes away from being done, brush with glaze mixture and continue cooking, basting 2-3 times more.
Remove from oven, let chicken sit and juices settle for 10 minutes before slicing.


  1. This one looks to be a definite winner. Think we'll be tryinbg this recipe.

  2. Agreed - apricots are a perfectly balanced fruit. Also, they are delicious dried, so it's a win no matter what way you slice it. This looks great, especially with the added dash of balsamic!



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