Roast Chicken With Apricot-rosemary Glaze

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1 (18 ounce) jar apricot preserves
• 1/2 cup apricot nectar
• 3 tablespoons wine vinegar
• 6 cloves garlic, minced
• 5 teaspoons finely chopped fresh rosemary
• 3 (3 1/2 lb) chicken, each cut into 8 pieces,patted dry
• 1 cup reduced-sodium chicken broth

Recipe

• 1 position one rack in top third and 1 rack in bottom third of oven; preheat to 450*f.
• 2 stir preserves, nectar,vinegar, garlic and rosemary in medium saucepan over low heat until preserves melt.
• 3 transfer 1/2 cup glaze to bowl; reserve.
• 4 arrange chicken breasts and wings on 1 large rimmed baking sheet.
• 5 arrange thighs and drumsticks on second rimmed sheet.
• 6 brush chicken with 1 cup glaze; sprinkle with salt and pepper.
• 7 roast until chicken is cooked through and glaze forms sticky coating, brushing 2 more times with remaining glaze in pan, about 1 hour.
• 8 increase oven temperature to 500*f.
• 9 roast until chicken begins to brown, about 10 minutes longer.
• 10 transfer chicken to platter.
• 11 scrape pan juices and any browned bits from baking sheets into glass measuring cup.
• 12 spoon off fat from top of juices.
• 13 add enough broth to juices to mesure 1 3/4 cups sauce.
• 14 bring sauce to simmer in small saucepan over medium high heat, whisking in enough reserved glaze to flavor and thicken sauce as desired.
• 15 serve chicken with sauce.