Roast Chicken with Apricots
Blog post
Ingredients:
1 whole organic chicken (5-6 lbs)
3/4 cup apricot preserves
3/4 cup dijon mustard
3 Tbsp olive oil
3 Tbsp red wine vinegar
1 red onion - medium to large
4-5 apricots roughly sliced
kosher salt
Pre-heat oven to 450 degrees. Rinse chicken and pat dry with paper towels. Have one large piece of kitchen string cut and ready to try the legs together.
1. In a bowl mix together the apricot preserves, dijon mustard, olive oil, and red wine vinegar. Stir together and set aside.
2. Take the chicken, legs up, and carefully run your fingers underneath the skin to loosen all around. Try to loosen the skin at the legs and wings as well. Do not break the skin.
3. Carefully spoon approximately half of the mixture underneath the skin and push around so that it disperses. Next tie the legs together. Pour the remaining mixture over the chicken ensuring the surface is fully covered.
4. Roughly slice the red onion and scatter around the chicken.
5. Salt the chicken (appx. 1-2 tsp) all over.
6. Place in oven and immediately decrease the temperature to 375 degrees. Cook the chicken for 20 minutes per pound and baste 2-3 times over the course of the cooking time to ensure your chicken stays moist. The chicken should be very tender and almost falling off the bone, especially the wings, when completely cooked.
* This chicken was 5.17 pounds and I cooked it for 1 hour 45 minutes.
7. Allow to cool slightly before serving. Serve with the roasted apricots and onions.
Recipe adapted from www.heathercristo.com
Ingredients:
1 whole organic chicken (5-6 lbs)
3/4 cup apricot preserves
3/4 cup dijon mustard
3 Tbsp olive oil
3 Tbsp red wine vinegar
1 red onion - medium to large
4-5 apricots roughly sliced
kosher salt
Pre-heat oven to 450 degrees. Rinse chicken and pat dry with paper towels. Have one large piece of kitchen string cut and ready to try the legs together.
1. In a bowl mix together the apricot preserves, dijon mustard, olive oil, and red wine vinegar. Stir together and set aside.
2. Take the chicken, legs up, and carefully run your fingers underneath the skin to loosen all around. Try to loosen the skin at the legs and wings as well. Do not break the skin.
3. Carefully spoon approximately half of the mixture underneath the skin and push around so that it disperses. Next tie the legs together. Pour the remaining mixture over the chicken ensuring the surface is fully covered.
4. Roughly slice the red onion and scatter around the chicken.
5. Salt the chicken (appx. 1-2 tsp) all over.
6. Place in oven and immediately decrease the temperature to 375 degrees. Cook the chicken for 20 minutes per pound and baste 2-3 times over the course of the cooking time to ensure your chicken stays moist. The chicken should be very tender and almost falling off the bone, especially the wings, when completely cooked.
* This chicken was 5.17 pounds and I cooked it for 1 hour 45 minutes.
7. Allow to cool slightly before serving. Serve with the roasted apricots and onions.
Recipe adapted from www.heathercristo.com
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