Sublime Roasted Apricot Chicken Recipes

ROAST CHICKEN WITH APRICOT GLAZE

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.

ROAST CHICKEN WITH APRICOT STUFFING

Steps:

• Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
• Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely.
• Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.)
• Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs.

ROASTED CHICKEN WITH SMOKEY APRICOT SAUCE

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

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.

APRICOT CHICKEN I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
• Cover dish and bake for 1 hour in preheated oven.

ROASTED APRICOT CHICKEN WITH MINT AND SAGE BUTTERNUT SQUASH

Steps:

• Prepare the rub and the chicken: Preheat the oven to 375°.
• In a large mixing bowl, combine the cinnamon, cumin, turmeric, paprika, sea salt, and ghee or oil. Add the chicken to the bowl and, using your hands, work the rub into the chicken, ensuring the entire chicken is coated.
• In a deep cast-iron pot or slow cooker, combine the tomatoes, apricots, garlic, raisins, and broth. Place the chicken on top of the veggies and place the pot in the oven for 50 minutes, or until the chicken reaches an internal temperature of 150°F.
• Remove the chicken from the pot and set aside to rest for 15 minutes. Bring the pot with the veggies and broth to a simmer over medium-low heat. Simmer for 10 to 15 minutes or until reduced by half and thickened.
• Meanwhile, prepare the butternut squash: Toss the squash with the olive oil, sea salt, fresh sage, and mint. Spread out in an even layer on a baking sheet and roast in the preheated oven for 15 minutes, or until knife-tender.
• To finish the dish: Using a large knife and fork, carve the chicken meat from the carcass. Cut the chicken into bite-size pieces and mix thoroughly into the simmering sauce. Remove from the heat and serve over the roasted butternut squash.
• Store leftover, refrigerated, for up to 1 week.

ROAST CHICKEN WITH APRICOTS AND OLIVES

Steps:

• Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it. Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.
• Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.
• Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade. Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.
• Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.

SAUCY APRICOT CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Combine the preserves and soup mix; spoon over chicken. Cover and cook on low for 4-5 hours or until meat is tender. Serve with rice.

SOUTHERN APRICOT CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange the chicken pieces in a single layer in the bottom of a 9x13 inch baking dish.
• Bake uncovered for 25 to 30 minutes, or until no longer pink in the center, and juices run clear.
• While the chicken is cooking, stir together the apricot preserves, sour cream, mustard, salt and pepper in a small bowl. When the chicken is done, remove from the oven, and coat with the sauce. Return to the oven for 10 to 12 minutes, or until sauce is bubbly and hot.

SUBLIME ROASTED APRICOT CHICKEN

Steps:

• Layer a large roasting pan with onions. Place the chicken with your favorite stuffing or without on top of the onions.
• Sprinkle to cover the chicken with onion and garlic powders. Spoon the jelly over all the chicken. Pour the water over the chicken. Add the bay leaves to the water.
• Cover well and bake in a 425 oven for 1 hour. After 1 hour turn the chicken over so that both sides get nice and juicy and continue baking for another 1 1/2 hours.
• Remove foil or other tight cover and make sure the skin is topside up and allow to brown for another half hour. Serve with your favorite side dish and enjoy!