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5 from 2 votes

Spatchcocked Roasted Apricot Chicken

This easy chicken recipe is one you will love.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American, southern
Keyword: Roasted Apricot Chicken
Servings: 8 servings
Author: Judy Yeager

Ingredients

  • 1 large whole chicken spatchcocked
  • Apricot Sauce:
  • 1 1/2 cups chicken broth
  • 1/4 cup chopped onion
  • 1 cup apricot preserves
  • 2 tablespoons lemon juice
  • 2 tablespoons cooking oil I used olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dry mustard
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions

  • Spread spatchcocked chicken out in a baking dish.
  • Bring sauce ingredients to boil in pan on top of stove. Turn to simmer for 10 minutes.
  • Baste entire chicken with sauce. Pour half the sauce around the chicken in the pan.
  • Place in preheated 425 degree oven uncovered for 30 minutes. Remove and baste for a second time. Pour remaining sauce in pan.
  • Cook, uncovered for 30 more minutes or until temperature of chicken reaches 165 degrees on a meat thermometer.
  • Makes about 8 servings.

Notes

You could add vegetables around the chicken in the pan but you will have to add a little water or broth and watch that they don’t burn.