This is
the just the time of year I like to roast a chicken. The nights are chilly and the days are
getting shorter and it just calls for comfort food. There is nothing like a plump juicy chicken
for dinner served with mashed potatoes and green beans or any other side you
like most. With an ingredient list of
only 6 items long, this recipe is the bomb.
A touch of cinnamon and a cast iron skillet and that wonderful glaze are
the secret to this moist, tender white meat, with crispy, skin, and juicy dark
meat. YUM!
Roast Chicken with Apricot Glaze
1 whole chicken, 3 to
4 pounds
1 tablespoon
extra-virgin olive oil
2 teaspoons ground
cumin
½ teaspoon ground
cinnamon
1 ½ teaspoon kosher
salt
1/3 cup apricot
preserves
Whisk
together the cumin, cinnamon, and salt in a small bowl. Rub the spices all over
the chicken. Loosely cover and let sit at least one hour, or preferably
refrigerate overnight.
When
ready to roast, put a cast-iron skillet on a low rack in the oven and heat the
oven to 450 degrees. When the oven and skillet are hot, carefully put the
chicken in the skillet, breast side up. Roast for 15 minutes, then turn the
oven temperature down to 350 degrees.
Continue to roast until golden brown and
an instant-read thermometer inserted into the meaty part of the thigh reads 155
to 165 degrees.
While
the chicken is roasting, heat the apricot preserves in a small saucepan or in
the microwave until warm and runny. Remove chicken from oven, and baste the
exposed surfaces of the chicken all over with the apricot preserves, using a
basting brush.
Increase
the oven temperature to 400 degrees. Return the chicken to the oven and bake
for an additional 8 to 10 minutes, basting the chicken again with the glaze
halfway through, until the glaze is bubbly and beginning to brown.
Tip
the pan to let the juices flow from the chicken’s cavity into the pan. Transfer
the chicken to a platter and let it rest for at least 5 minutes. Carve and
serve.
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