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Orange And Apricot Roast Chicken

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Ingredients
  Chicken 1
  Oranges 2 , sliced
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Butter 15 Milliliter (1 Tablespoon)
  Orange juice 125 Milliliter (1/2 Cup)
  Dried apricots 12
  Packed brown sugar 50 Milliliter (1/4 Cup)
  Cider vinegar 25 Milliliter (2 Tablespoon)
  Grated orange rind 15 Milliliter (1 Tablespoon)
  Dijon mustard 2 Teaspoon
  Cornstarch 15 Milliliter (1 Tablespoon)
  Cold water 175 Milliliter (3/4 Cup)
  Parsley sprigs/Watercress sprigs 2
Directions

Pat chicken dry; sprinkle inside with salt and pepper.
Place half of the orange slices inside; truss chicken.
In small roasting pan, melt butter with oil over medium high heat; add chicken and cook for 4 to 5 minutes or until browned all over.
Roast, breast side up, uncovered, in 375°F (190°C) oven for 45 minutes.
Meanwhile, in small saucepan, bring orange juice to boil.
Remove from heat; add apricots.
Let soak for 20 minutes.
Remove apricots set aside.
To saucepan, add sugar, vinegar, orange rind and mustard; bring to boil.
Boil, uncovered, for 3 to 5 minutes or until slightly thickened.
Pour half of the juice mixture over chicken; arrange apricots around chicken.
Roast for 10 minutes longer.
Brush with remaining juice mixture; roast for 10 to 15 minutes or until thermometer registers 185 °F (85 °C).
Remove chicken and apricots to hot platter; cover loosely with foil.
Remove fat from pan drippings.
Blend cornstarch with water; stir into pan drippings.
Cook over medium high heat for 2 minutes, stirring constantly, until smooth and thickened.
Season with salt and pepper to taste.
Garnish chicken with remaining orange slices, and parsley.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken
Interest: 
Party

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