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Ingredients
- 1 x (3-5lbs.) fryer or possibly roasting chicken
- 1 c. seedless red or possibly green grapes
- 4 Tbsp. honey, divided
- 1 x (16-ounce.) can apricot halves, divided
- 1/4 c. butter or possibly margarine, divided
- 2 tsp seasoned salt
- 1/4 tsp black grnd pepper
- 1/2 c. chicken broth
Directions
- Rinse chicken in cool water and pat dry with paper towels. Toss 1 c. grapes with 2 Tbsp. honey in small bowl. Place grapes in body cavity. Tie legs close to body and fold wing tips back or possibly secure with skewers or possibly cotton string.
- Place chicken, breasts side up, on rack in roasting pan.
- Preheat oven to 350 F.
- Drain apricot halves, reserving syrup. Set aside 6 halves for garnish. Puree remaining apricots in blender or possibly food processor with melted butter, seasoned salt, pepper and remaining w Tbsp. honey. Brush over chicken. Pour broth and 1/4 c. apricot syrup in bottom of pan. Cover chicken loosely with tented foil.
- Roast chicken for 1 3/4 to 2 hrs or possibly till chicken is tender and thermometer inserted in thigh registers 180 F. Baste occasionally with pan drippings to glaze. Remove foil during last 30 min of roasting. Serve chicken on platter garnished with clusters of grapes, apricot halves and fresh herbs, if you like.
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