Categories: Poultry- Chicken

Ingredients

• 1 4 to 5 lb. roasting chicken
• 1 cup seedless red or green grapes
• 1/4 cup honey, divided
• 1 16 oz. can apricot halves
• 1/4 cup butter or margarine, melted
• 2 tsp. seasoned salt
• 1/4 tsp. pepper
• 1/2 cup dry white wine or chicken broth
• Grape clusters and fresh herbs for garnish (optional)

Directions

1. Rinse chicken in cold water and pat dry with paper towels.

2. Toss 1 cup grapes with 2 Tbsp. of the honey in a small bowl. Place grapes in body cavity. Tie legs close to body and fold wing tips back or secure with skewers or cotton string. Place chicken, breast side up, on a rack in roasting pan.

3. Drain apricot halves, reserving 1/4 cup syrup. Set aside 6 halves for garnish. Puree remaining apricots in blender or food processor with melted butter, seasoned salt, pepper and remaining 2 Tbsp. honey. Brush over chicken. Pour wine and 1/4 cup apricot syrup in bottom of pan. Cover chicken loosely with tented foil.

4. Roast in 350 degrees oven for 1 1/4 to 2 hour or until chicken is tender and thermometer inserted in thigh registers 180 degrees. Baste occasionally with pan drippings to glaze. Remove from foil during last 30 minutes of roasting.

5. Serve chicken on platter; garnish with clusters of grapes, apricot halves and fresh herbs, if desired.

Email to a friend | Print this recipe | Back