Apricot Chicken Pot Roast
You will be dancing, yeah.
Ingredients
- 2 kg whole chicken
- 410 g can apricot halves in nectar, drained. Keep the nectar, you need 2 cups. Or get extra nectar
- 1 lemon
- 3 garlic cloves crushed
- 1 red onion, cut into wedges
- fresh thyme and parsley
- olive oil, soy sauce, dried herbs of your choosing, salt and pepper
Instructions
- Prepare chicken in advance by rinsing and drying with paper towel. Fill cavity with lemon. Rub soy sauce, a little olive oil, herbs, salt, pepper and dried herbs of your choosing all over the skin. (Traditional recipes used French onion soup mix and you can use that instead if you wish). Pay attention to wings and legs with the salt especially. You can keep covered in cling film in fridge until ready to roast.
- Preheat oven to 220℃/428℉.
- Place chicken in baking dish. Add nectar, garlic, several sprigs of thyme, and ⅓ cup cold water to dish. Season again with salt and pepper.
- Bake for 15 minutes at 220℃/428℉. Then turn the oven down to 180℃/356℉. Roast for an hour.
- Add onion and apricots to dish. Bake for 30 minutes.
- Chicken is done when juices run clear when thickest parts are pierced with skewer.
- Discard any fat from nectar surface. Sprinkle chicken with thyme and parsley to serve.