Baked Chicken with Apricots and Herbs

February 2, 2014 Updated: July 18, 2015

This meal not only tastes delicious, but smells great while cooking, as the chicken roasts along with the apricots and apricot syrup glaze.

After removing the chicken from the oven, prepare a milk-based or brown gravy with a little of the chicken-apricot juice to pour over the chicken or mashed potatoes.

Baked Chicken with Apricots and Herbs

2.8-3.6 kg (6-8 lb) whole roasting chicken
Olive oil
Dried herbs (basil, rosemary, thyme)
Large garlic clove, crushed and diced
Salt and pepper
1/2 lemon, squeezed
398 ml (15 oz) can apricots in syrup (reserve syrup), chopped

Pre-heat oven to 230° C (450° F). Wash chicken and pat dry. Rub with oil, herbs, garlic, salt, and pepper. Place the chicken in a baking pan and squeeze the lemon over it. Chop apricots and place on top of and underneath the chicken. Pour the syrup over the chicken and roast with the breast side down for 20 minutes. Reduce heat to 200° C (400° F), cover the pan with a lid or foil, and cook an additional 40 minutes with internal temperature of chicken at 76° to 80 ° C (175° to 180° F). Serve with mashed potatoes.

Tip: For a small chicken use half the can of apricots and juice. For a large chicken use two-thirds to one can of fruit and juice.

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