Apricot Glazed Roast Chicken
Sweet, tangy, and earthy, this is a delicious variation on a roast chicken that is special enough to serve for the holidays.
Servings 4
Calories 498kcal
Ingredients
- 4 dried apricots
- 1/2 cup water
- 2 tablespoons gluten-free soy sauce or coconut aminos
- 2 teaspoons monk fruit granulated, omit if using coconut aminos
- 2 tablespoons apple cider vinegar
- 1 garlic clove
- 1 tablespoon sage powdered
- 4 pound whole chicken
- 1 teaspoon salt
Instructions
- Preheat the oven to 400ºF and line a rimmed baking sheet with foil. Rub with a bit of avocado oil and set aside.
- Combine the apricots, water, soy, monk fruit, vinegar, garlic, and sage in a high power blender and blend until completely smooth. Divide evenly into 3 bowls and set aside.
- Dry the chicken well with paper towels, truss it, and place it breast side up on the prepared tray. Season with salt all over and bake for 40 minutes, or until 135ºF when measured at the thickest part of the breast.
- Remove the chicken from the oven and brush with 1/3 of the reserved apricot mixture. Return to the oven and bake for another 10 minutes. Repeat the process, brushing with the second 1/3 of glaze and baking for another 10 minutes, or until the chicken measures 165ºF at the thigh.
- Remove the chicken from the oven and transfer to board to rest. Brush evenly with the remaining 1/3 cup of glaze and let the chicken rest for 15 minutes before slicing and serving.
Notes
Protein:Energy Quotient [calories]: 0.79
Nutrition
Calories: 498kcal | Carbohydrates: 6g | Protein: 42g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1239mg | Potassium: 539mg | Fiber: 1g | Sugar: 4g | Vitamin A: 593IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 3mg