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Great roast chicken! Everyone at the table loved the subtle differences to traditional lemon pepper.
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.
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!
Hi Betsy, I’m so glad you liked it! And thank you for mentioning that you used the carcass to make a quick chicken stock. Homemade chicken stock is so easy to make, and practically free if you are using bones from a roasted chicken. I always save the bones from a roasted chicken to make stock with. If not right away, then I freeze them for later. Hope you like the soup too!
Made this chicken following your recipe last night, it came out awesome, my family loved it. Thank you!
I’m so glad you and your family liked it Roman!
I’ve used this recipe for game hens…plus I add Kahlua to the apricot preserves. Absolutely delicious! :)
Great idea to use with game hens!
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.
The USDA changed their recommendations for the proper temperature to cook chicken years ago. They’re now saying cook all poultry to 165, even the thighs. I have found that the breasts are fine if I take them out at 165, but the thighs, especially near the bone, are happier at 170. I don’t know who gave you the recommendation to only leave a whole raw chicken out for 20 minutes, but it is completely insufficient. Leave it out for 1 to 2 hours at a room temp of 74°F or less. When you roast it, any bacteria that has managed to multiply in that time will be killed by the heat.
If you use a chicken right out of the fridge, and have not let it rest at room temp, then you will likely need more than 15 minutes per pound to cook it.
Thank you for setting me straight on that Elise. Now I know.
Hi Elise, I wanted to ask about using your perfect sour cream pie crust recipe in place of the pie dough recipe for the Chicken Pot Pie recipe on your website. Can I make a double crust and bake it at 400 F for 10 minutes like reviewers have said and still have it come out perfectly? If so, how long, with any dough weights, and can I bake it just from dough with the filling in and the top crust? Thanks.
Hi Julie, no idea. Your guess is as good as mine!
Chicken! A friend gave a lots of apricots this year enough for three batches of Jam. Looks like dinner this weekend will be sweet.
Wow – that is one beautiful looking bird! I like the flavors here, too with the apricot, cumin and cinnamon. So simple, but so many wonderful flavors – love it!
My 3 year old is leaning over my shoulder right now saying in her little voice that this looks delicious mommy. I agree little one! Apricot glaze is new to me, but your chicken looks absolutely juicy and tender and ready to be gobbled down. And because my 3 year old is super motivating when it comes down to dinner ~ I’m ready to try roasting my very first chicken ever as I’ve never done so! I would love your cheddar cauliflower soup with this. Oh yum.