Orange And Apricot Roast Chicken
|Oranges||2 , sliced|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Butter||15 Milliliter (1 Tablespoon)|
|Orange juice||125 Milliliter (1/2 Cup)|
|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|
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 375Â°F (190Â°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 Â°F (85 Â°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.