Directions:
- Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicken.
- Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin. Rub outside of the chicken with about 1 tablespoon of the butter mixture. Rub the remaining mixture under the skin of the chicken breast. Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard. Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes. Set aside to cool until ready to glaze the chicken.
- Increase the oven temperature to 425 degrees F. Remove the chicken from the oven and brush evenly with the apricot glaze. Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil.
- Pour the juices from the pan into a degreasing cup or glass measuring cup. Pour or spoon off excess fat and discard. Add the chicken broth to the roasting pan and place directly on a burner over medium heat. Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes. Strain and pour into a gravy boat and season with salt and pepper. Carve the chicken and serve with the sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1050.55 Kcal (4398 kJ) | ||
| Calories from fat | 437.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.57g | 75% | |
|---|---|---|---|
| Cholesterol | 1643.55mg | 548% | |
| Sodium | 784.34mg | 33% | |
| Potassium | 1615.8mg | 34% | |
| Total Carbs | 20.79g | 7% | |
| Sugars | 12.06g | 48% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 122.94g | 246% | |
| Vitamin C | 94.6mg | 158% | |
| Vitamin A | 20.6mg | 686% | |
| Iron | 34.2mg | 190% | |
| Calcium | 83.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 134.7 Kcal (564 kJ) | ||
| Calories from fat | 56.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.23g | 75% | |
|---|---|---|---|
| Cholesterol | 210.73mg | 548% | |
| Sodium | 100.56mg | 33% | |
| Potassium | 207.17mg | 34% | |
| Total Carbs | 2.67g | 7% | |
| Sugars | 1.55g | 48% | |
| Dietary Fiber | 0.02g | 1% | |
| Protein | 15.76g | 246% | |
| Vitamin C | 12.1mg | 158% | |
| Vitamin A | 2.6mg | 686% | |
| Iron | 4.4mg | 190% | |
| Calcium | 10.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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