Roast Chicken with Honey-Apricot Glaze Recipe
  • 1 whole frying chicken (approximately 3.5 lbs).
  • 3/4 cup honey.
  • 1 tbsp. butter.
  • 1/4 cup apricot nectar.
  • 1 80z. mandarin orange segments with juice. (I got these from a lunch container, but cans are available.)
  • Extra virgin olive oil for drizzling over chicken.
  • Salt and pepper to taste.
  1. Preheat oven to 350 degrees.
  2. Thoroughly rinse chicken and pat dry with paper towels. Season inside and out with salt and pepper. Place orange segments and juice from container in body cavity and truss legs. (I prefer to truss by simply cutting a slit in the skin at the rear of the cavity on either side and then sticking the opposite drumstick end through the slit. Works a charm!) Place chicken in a shallow roasting pan, drizzle with olive oil and bake for approximately 30 – 45 minutes.
  3. Meanwhile, combine honey, butter and apricot nectar in a small saucepan. Place over extremely low heat, stirring constantly until all ingredients are combined. Bring to a bare simmer and remove from heat. Set aside.
  4. Check chicken at the 30 minute mark. Basting should not begin until the chicken is nearly done. Test for doneness either by piercing the flesh and ensuring that all juices run clear, or by using an instant read thermometer in the thickest portion of the thigh. Chicken should register at no less than 155 degrees before basting.
  5. Baste chicken with a basting brush in several stages, at intervals of five minutes. Continue until all glaze has been used.
  6. Remove from heat and allow to rest, loosely tented with foil, for 15 minutes before carving.
  7. Serve and enjoy!
Recipe by Uncle Jerry's Kitchen at