Fruit-Glazed Roast Chicken |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Whenever I want to serve a special meal with a little flair, this is the recipe I reach for. To round out the dinner, I serve oven-roasted potatoes and a salad. Ingredients:
2 lemons, quartered |
2 broiler/fryer chickens (3 to 3-1/2 pounds each) |
1/3 cup chicken broth |
3 tablespoons cider vinegar |
2 tablespoons lemon juice |
3/4 cup dried apricots |
3 tablespoons brown sugar |
2 tablespoons golden raisins |
1/4 teaspoon ground ginger |
1/4 teaspoon salt |
1/2 cup sugar |
1/2 cup water |
2 cans (16 ounces each) pear halves, drained |
1 can (15-1/4 ounces) peach halves, drained |
1 can (16 ounces) apricot halves, drained |
1 cup pitted dried plums |
lemon leaves, optional |
Directions:
1. Place four lemon quarters in body cavity of each chicken. Skewer chicken openings; tie drumsticks together. Place chickens, breast side up, on a rack in a large roasting pan; bake at 375° for 1-1/2 hours or until a meat thermometer reads 180°.
2. Meanwhile, in a food processor, combine the broth, vinegar, lemon juice, apricots, brown sugar, raisins, ginger and salt. Process until smooth; set aside.
3. In a small saucepan, bring sugar and water to a boil over medium-high heat. Reduce heat to medium; cook, uncovered, for 7 minutes or until thickened. Meanwhile, in a large bowl, combine the pears, peaches, apricots and prunes; pour hot syrup over fruit. Let stand 10 minutes; drain and set aside.
4. Remove chickens from oven; spread with apricot mixture. Return to the oven for 10-15 minutes or until bubbly. Let stand 10 minutes before carving.
5. Thicken pan drippings for gravy if desired. Place chickens on serving platter; spoon fruit mixture around chickens. Garnish with lemon leaves if desired. Serve with gravy if desired. Yield: 8 servings.
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