Rosemary-Apricot Chicken
Preparation time: 20 minutes
Cooking time: 45 minutes
Makes: 12 servings
A great buffet dish that is hard to beat. Served hot or cold, it has a delicious, tangy-sweet flavour that everyone will love.
Ingredients:
- 4 garlic cloves, crushed with garlic press
- 2 tsps salt
- 1 tsp dried rosemary, crumbled
- 1/2 tsp ground black pepper
- 3 chickens (1.3kg each), each cut into quarters and skin removed from all but wings
- 1/2 cup apricot preserves
- 1/4 cup Fibresure
- 2 tbsps fresh lemon juice
- 2 tsps Dijon mustard
Directions:
In cup, combine garlic, salt, rosemary, and pepper; rub mixture on chicken. Place chicken in large bowl or zip-tight plastic bags; cover bowl or seal bags and refrigerate chicken 2 hours to marinate.
Preheat oven to 180°C. Arrange chicken, skinned side up, in 2 large roasting pans (17" by 11-1/2") or 2 jelly-roll pans (15-1/2" by 10-1/2"). Roast chicken 25 minutes, rotating pans between upper and lower oven racks halfway through roasting.
Meanwhile, in small bowl, with fork, mix apricot preserves, Fibresure, lemon juice, and mustard. Brush apricot mixture over chicken. Continue roasting, rotating pans after 10 minutes, until juices run clear when thickest part of chicken is pierced with tip of knife, about 20 minutes longer. Serve chicken hot, or cover and refrigerate to serve cold.
Per serving:
About 267 calories (30 percent calories from fat), 35g protein, 9g carbohydrate, 9g total fat (2g saturated), 108mg cholesterol, 519mg sodium, 3g fibre.
Back