Orange And Apricot Roast Chicken Recipe
Ingredients
| Chicken | 1 | |
| Oranges | 2 , sliced | |
| 1 tbsp each butter and vegetable oil 15 ml | ||
| Orange juice | 1/2 Cup (16 tbs) | |
| Dried apricots | 12 | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Cider vinegar | 2 Tablespoon | |
| Orange rind | 1 Tablespoon, grated | |
| Dijon Mustard | 2 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 3/4 Cup (16 tbs) | |
| Parsley or watercress sprigs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
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.
Chef
