Apricot Glazed Chicken
|Roasting chicken||5 Pound|
|Seedless grapes||1 Cup (16 tbs) (Red Or Green)|
|Honey||4 Tablespoon, divided|
|Canned apricot halves||15 Ounce, divided (1 Can)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Seasoned salt||2 Teaspoon|
|Dry white wine/Chicken broth||1⁄2 Cup (8 tbs)|
Pat chicken dry with paper towels. Toss 1 cup grapes with 2 tablespoons honey in small bowl. Place grapes in body cavity. Tie legs close to body and fold wing tips back or secure with skewers or cotton string. Place chicken, breast side up, on rac in roasting pan.
Drain apricot halves, reserving syrup. Set aside 6 halves for garnish. Puree remaining apricots in blender or food processor with melted butter, seasoned salt, pepper and remaining 2 tablespoon honey. Brush over chicken. Pour wine and 1/4 cup apricot syrup in bottom of pan. Cover chicken loosely with tented foil.
Roast at 350°F 1-3/4 to 2 hours or until chicken is tender and thermometer inserted in thigh register 180°F. Baste occasionally with pan drippings to glaze. Remove foil during last 30 minutes of roasting. Bring apricot mixture to a boil in small saucepan over medium heat. Boil 1 to 2 minutes. Serve chicken on platter with apricot sauce, garnished with clusters of grapes, apricot halves and fresh herbs, if desired.