This Spatchcock Roasted Apricot Chicken is a delicious recipe your family will love. Easy to make and great to enjoy for a few days. We love roast chicken and this apricot sauce is amazing.
Spatchcock Roasted Apricot Chicken
If you’ve never spatchcocked chickens, you can do the following: Learn the steps easily here. I recently posted about how easy it was to make when I made this chicken recipe. This is an easy way to make chicken that cooks faster and more evenly.
Want to make a delicious chicken recipe with simple ingredients?
- 1 whole chicken, patchcocked
- chicken soup
- onion
- apricot jam
- lemon juice
- cooking oil (I used olive oil)
- Ginger
- garlic
- time
- dried mustard
- black pepper
- salt
This chicken is very simple and made with real ingredients but has great flavor. Flavored with delicious spices, the sweetness of the jam makes this chicken really delicious.
Can you make the perfect recipe?
no. As you can see in the picture, this chicken was slightly charred during cooking. I don’t know exactly what happened, but it could have had a little more sauce on that part. Either way, most food bloggers would have remade it. But we don’t do that. We are not perfect cooks, nor have we ever claimed to be. A family shared daily food and fun, and that’s what chicken is all about.
If I make this recipe again in the future, I’ll try to take another photo, but I’m not going to remake the whole chicken for the photo. The chicken was delicious and everyone loved it so I am sharing the recipe. Photo perfect or not!
What do you eat this chicken with?
We loved it because this dish is so versatile. The first night I had it with braised potatoes and a side salad. On the second night, I cut the chicken and made a delicious chopped salad full of vegetables. Here are some aspects for you to enjoy.
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Spatchcock Roasted Apricot Chicken
You will love this easy chicken recipe.
Portion: 8 one serving
- 1 big whole chicken patchcocked
- Apricot sauce:
- 1 1/2 cup chicken soup
- 1/4 cup chopped onion
- 1 cup apricot jam
- 2 tablespoon lemon juice
- 2 tablespoon cooking oil used olive oil
- 1 tea spoon ground ginger
- 1 tea spoon minced garlic
- 1 tea spoon dried thyme
- 1 tea spoon dried mustard
- 1/4 tea spoon black pepper
- 1/2 tea spoon salt
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Spread the spatchcocked chicken in a baking dish.
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Bring the sauce ingredients to a boil in a saucepan on the stove. Turn over and simmer for 10 minutes.
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Grill whole chicken in sauce. Pour half the sauce around the chicken in the pan.
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Place uncovered in preheated 425 degree oven for 30 minutes. Take it out and give it a second basting. Pour remaining sauce into pan.
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Cook with lid open for an additional 30 minutes or until chicken reaches 165 degrees on a meat thermometer.
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Makes about 8 servings.
You can also add more vegetables around the chicken in the pan, but you should add a little water or broth and be careful not to burn it.
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