Apricot Rosemary Glazed Roast Chicken

Summer has begun and one of my favorite summer fruits is apricot. It is fresh, juicy and portable. It's so easy to just pop one in your purse for a quick afternoon snack. I found a glaze recipe using orange and rosemary which sounded delicious, but I decided to change it up and use summer apricot instead. I used both apricot preserves and fresh apricot for added flavor. The glaze recipe is from Cooking from the seat of my pants, a great food blog to check out. I may have burned the skin of the chicken a bit, lets just call it extra crispy...

Apricot Rosemary Glaze

3 tbsp apricot preserves

1 tsp sugar

1/3 cup white wine

1 tsp fresh rosemary, 1/2 tsp dried

Chicken

1 3.5 lb whole chicken

olive oil

kosher salt

ground pepper

2 apricots

a couple sprigs of rosemary

1 Preheat oven to 350 degrees.

2 Brush entire chicken with olive oil, season with salt and pepper. Place sprigs of rosemary into inner cavity and apricot halves in between wings and thighs.

3 Place chicken in shallow baking dish on middle rack and bake for 30-45 minutes.

4 Combine all glaze ingredients in small saucepan over medium heat, stir.

5 Bring to a boil, reduce heat and simmer until reduced by half.

6 After 30 minutes, baste the chicken and apricots with some of the glaze. Repeating every 5 minutes until chicken is done, finishing the rest of the glaze.

7 Broil for last 2 minutes for a crispy skin.