Apricot Roast Chicken

Ingredients - serves 4: 
  1 medium or large roasting chicken
  12 dried apricots
  1 shallot or small onion
  1 cup of white wine
  1 tablespoon of olive oil


  1. Remove the giblets from the chicken and discard.
  2. Rinse the chicken and place on broiling pan (tip: line the broiling pan with silver foil to reduce clean-up)
  3. Pre-heat oven to 375 degrees
  4. Make the apricot glaze:
    • Roughly chop up 12 dried apricots
    • Finely chop 1 shallot or small onion
    • Using some olive oil, sauté the shallots in a small saucepan
    • Once the shallots are soft, add the apricots and stir
    • Add 1 cup of white wine and simmer for at least 30 minutes
    • Continue to simmer the glaze while the chicken is roasting, topping up with wine or water to keep the glaze liquid
  5. Coat the chicken with Apricot glaze and place in the oven
  6. Every  30minutes or so:
    • Prick the skin to release the fat (especially near the drumsticks and wings)
    • Coat the chicken again with more apricot glaze
  7. Chicken should be done in about an hour and half.
  8. Service with crust bread, salad etc.,

© Richard Bird 2019