I know that for lots of the country, turning your oven in on is probably not sounding that awesome right now? But this might be worth it. Especially since you can leave this particular dish in the oven for a loooong time, and there fore not be in the direct vicinity while it’s cooking. I like to go outside and do exciting things like deadhead flowers or go to the cold basement and fold laundary. Glamorous, no?

Apricot Dijon Roast Chicken

Whatever it is that you do or don’t do, this chicken will be worth it. The sweet and tart of of the apricots and the spicy Dijon make this chicken totally irresistible. Pia turned her nose up at it whole heartedly when I was preparing it, but as soon as the smell of that sweet roast chicken hit her, she came running to the kitchen to drool over the scent and the browning bird in the oven.

Apricot Dijon Roast Chicken

It turned out incredibly juicy and flavorful and when served with the roasted red onions and apricots it was a perfect mouthful every time. Enjoy!

And don’t forget to follow along on my French Adventure this week on instagram!
https://instagram.com/heatherchristo/

Apricot Dijon Roast Chicken

Recipe: Apricot Dijon Roast Chicken

Ingredients

  • 1 whole raw Roasting Chicken, 3-4 pounds
  • ¼ cup apricot preserves
  • ¼ cup whole grain mustard
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt
  • 1 whole red onion
  • 3 apricots, halved

Instructions

  1. preheat the oven to 350 degrees.
  2. Place the Chicken and the onions in a 9×13 roasting dish.
  3. In a small bowl, combine the preserves, mustard, oil and vinegar. Stir well to combine and then pour over the chicken, spreading it evenly. Sprinkle the whole chicken with kosher salt.
  4. Bake the chicken at 350 for 90 minutes. At the 60 minute mark, add the apricots to the dish and finish the roasting.
  5. Let the chicken rest for about 15 minutes before cutting it into pieces. Serve with the roast onion and apricot.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 6

 

Print Recipe  

I know that for lots of the country, turning your oven in on is probably not sounding that awesome right now? But this might be worth it. Especially since you can leave this particular dish in the oven for a loooong time, and there fore not be in the direct vicinity while it’s cooking. I like to go outside and do exciting things like deadhead flowers or go to the cold basement and fold laundary. Glamorous, no?

Apricot Dijon Roast Chicken

Whatever it is that you do or don’t do, this chicken will be worth it. The sweet and tart of of the apricots and the spicy Dijon make this chicken totally irresistible. Pia turned her nose up at it whole heartedly when I was preparing it, but as soon as the smell of that sweet roast chicken hit her, she came running to the kitchen to drool over the scent and the browning bird in the oven.

Apricot Dijon Roast Chicken

It turned out incredibly juicy and flavorful and when served with the roasted red onions and apricots it was a perfect mouthful every time. Enjoy!

And don’t forget to follow along on my French Adventure this week on instagram!
https://instagram.com/heatherchristo/

Apricot Dijon Roast Chicken

Recipe: Apricot Dijon Roast Chicken

Ingredients

  • 1 whole raw Roasting Chicken, 3-4 pounds
  • ¼ cup apricot preserves
  • ¼ cup whole grain mustard
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • kosher salt
  • 1 whole red onion
  • 3 apricots, halved

Instructions

  1. preheat the oven to 350 degrees.
  2. Place the Chicken and the onions in a 9×13 roasting dish.
  3. In a small bowl, combine the preserves, mustard, oil and vinegar. Stir well to combine and then pour over the chicken, spreading it evenly. Sprinkle the whole chicken with kosher salt.
  4. Bake the chicken at 350 for 90 minutes. At the 60 minute mark, add the apricots to the dish and finish the roasting.
  5. Let the chicken rest for about 15 minutes before cutting it into pieces. Serve with the roast onion and apricot.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 6