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.