Roast Chicken with Apricot Glaze

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Photography Credit: Elise Bauer

You know the easiest way to make a simple roast chicken something worthy of fancy dinner party? Glaze it in the last few minutes of roasting with a little melted apricot preserves. It will make you look like a master chef!

It’s an old trick, but a good one.

Roasted Chicken with Apricot Glaze

In this recipe we’re taking it even further with a Middle-Eastern inspired cumin cinnamon rub. We love these flavors in our Slow Cooker Chicken Rice Casserole recipe, and they work beautifully with the apricot glaze.

If you want to take full advantage of the flavor that the cumin cinnamon rub can provide, as soon as you get home from the market with your chicken, take it out of its wrapping and coat it all over with the rub. Then return it to your fridge until an hour or two before you are ready to cook it.

Roast Chicken with Apricot Glaze Recipe

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  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Marinate in Rub time: 1 hour
  • Yield: Serves 4

We are using a whole chicken for this recipe. You can use parts if you want, bone-in skin on. Follow the instructions for our basic baked chicken for the roasting part, glazing with apricot preserves the last 5 to 10 minutes of cooking.

When cooking a whole chicken, remember to remove to giblets (liver, gizzards, neck) first. They're often in a bag in the cavity. I fry up the liver in butter for a little snack and save the neck and gizzards for making stock.

Ingredients

Rub:

  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoon kosher salt

Chicken:

  • 1 4-pound (1.8 kg) whole chicken
  • 1 Tbsp olive oil

Apricot glaze:

  • 1/3 cup (80 ml) apricot preserves

Method

1 Whisk together the cumin, cinnamon, and salt in a small bowl. Rub the spices all over the chicken. Loosely cover and let sit at least one hour, or preferably refrigerate overnight. In either case allow chicken to sit at room temperature for at least one hour (preferably two) before cooking.

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2 Preheat oven to 375°F. Place the chicken in a roasting pan, breast-side up. Rub olive oil all over the chicken. Place in the middle rack of the oven and cook for 50 minutes at 375°F or until the internal temperature of the chicken thighs reaches 165°F.

3 While the chicken is roasting, heat the apricot preserves in a small saucepan or in the microwave until warm and runny.

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4 Remove chicken from oven, and baste the exposed surfaces of the chicken all over with the apricot preserves, using a basting brush. Increase the oven temperature to 400°F.

5 Return the chicken to the oven and cook for an additional 8 to 10 minutes, basting the chicken again with the glaze halfway through, until the glaze is bubbly and beginning to brown. Remove from oven and let rest for 15 minutes before serving.

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Roasted Chicken with Apricot Glaze

Showing 4 of 15 Comments

  • Sarah

    I didn’t have time to let it sit very long with the spices on, but I made this last night, and it was delicious! It’s quite different from anything I’ve made before, and I will definitely make it again.

  • Betsy Fitzpatrick

    I made this last night for dinner and it was delish! I threw together a quick broth with the leftover carcass and am planning to use that as a base for your cauliflower cheddar soup tonight – YUM!

  • Roman

    Made this chicken following your recipe last night, it came out awesome, my family loved it. Thank you!

  • Laura

    I’ve used this recipe for game hens…plus I add Kahlua to the apricot preserves. Absolutely delicious! :)

  • David

    Three things I have to question about this recipe. I have always heard not to leave raw chicken at room temperature for more than 20 minutes and this recipe says 1 to 2 hours. Also 1 hour baking time doesn’t seem long enough for a 4 pound chicken. Isn’t it supposed to be 20 minutes per pound? One more thing, chicken should be cooked to 180°F not 165°F. Please correct me if I’m wrong. However this recipe does look very good, I do plan on making it, but perhaps with a few adjustments on sitting time and roasting time.

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