Apricot Rosemary Glaze
3 tbsp apricot preserves
1 tsp sugar
1/3 cup white wine
1 tsp fresh rosemary, 1/2 tsp dried
1 3.5 lb whole chicken
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.