This Spatchcocked Roasted Apricot Chicken is a delicious recipe your family will love. It’s easy to make and is perfect to enjoy for a few days. We love roasted chicken and the apricot sauce on this one is wonderful.
Spatchcocked Roasted Apricot Chicken
If you have never spatchcocked a chicken you can easily learn the steps here. We recently did a post on how easy it is when we made this chicken recipe. It’s a simple way to make chicken and it does cook faster and more evenly.
Simple ingredients in this delicious chicken recipe?
- 1 whole chicken, spatchcocked
- chicken broth
- apricot preserves
- lemon juice
- cooking oil ( we used olive)
- dry mustard
- black pepper
This chicken is made with very basic and real ingredients but has a wonderful flavor. It is seasoned with delicious spices and the sweetness of the preserves really makes this chicken great.
Do we make perfect recipes?
Nope. As you can see in the photo one area of this chicken got a little bit burned during the cooking process. Not sure exactly what happened, it may have had a little more sauce in that area or something. Either way most food bloggers would have remade it. However we don’t do that.. we are not perfect cooks and have never claimed to be. We share our everyday food and what we enjoy to eat as a family and this is how the chicken turned out.
If we make this recipe again in the future we will try to get another picture but I am not going to remake an entire chicken for a picture. The chicken was delicious and we all loved it, so we are sharing the recipe.. perfect photo or not!
What to serve this chicken with?
This dish is super versatile which is why we loved it. The first night we had it with stewed potatoes and a side salad and the second night I cut the chicken up and made a delicious chopped salad loaded with vegetables. Here are a few sides you may enjoy!
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Spatchcocked Roasted Apricot Chicken
This easy chicken recipe is one you will love.
Servings: 8 servings
- 1 large whole chicken spatchcocked
- Apricot Sauce:
- 1 1/2 cups chicken broth
- 1/4 cup chopped onion
- 1 cup apricot preserves
- 2 tablespoons lemon juice
- 2 tablespoons cooking oil I used olive oil
- 1 teaspoon ground ginger
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Spread spatchcocked chicken out in a baking dish.
Bring sauce ingredients to boil in pan on top of stove. Turn to simmer for 10 minutes.
Baste entire chicken with sauce. Pour half the sauce around the chicken in the pan.
Place in preheated 425 degree oven uncovered for 30 minutes. Remove and baste for a second time. Pour remaining sauce in pan.
Cook, uncovered for 30 more minutes or until temperature of chicken reaches 165 degrees on a meat thermometer.
Makes about 8 servings.
You could add vegetables around the chicken in the pan but you will have to add a little water or broth and watch that they don’t burn.
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