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.
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoon kosher salt
- 1 4-pound (1.8 kg) whole chicken
- 1 tablespoon extra virgin olive oil
- 1/3 cup (80 ml) apricot preserves
1 Rub chicken with spices and let sit: 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.
2 Rub chicken with olive oil and roast in oven: 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 Heat apricot preserves: While the chicken is roasting, heat the apricot preserves in a small saucepan or in the microwave until warm and runny.
4 Baste chicken with apricot preserves: Remove chicken from oven, and baste the exposed surfaces of the chicken all over with the apricot preserves, using a basting brush.
5 Increase oven temp and return chicken to oven: Increase the oven temperature to 400°F. Return the chicken to the oven and bake 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.
6 Let chicken rest: Remove from oven and let rest for 15 minutes before serving.