These glazed roasted chickens are perfect for small gatherings, offering a delicious alternative to larger roasts. In this recipe, we’ll be glazing the chickens with a flavorful combination of orange, apricot, rosemary, and other aromatic ingredients. While relatively easy to make, they do require some attention to ensure perfect results.
Roasting chickens can be tricky because you need to strike a delicate balance—overcooking results in dry, tough meat, while undercooking can leave you with pink, raw chicken, which poses health risks. Cooking times will vary based on the size of the chicken, but a general rule of thumb is about 20 minutes per pound, plus extra time for browning.
In this recipe, I’m roasting two 3-pound chickens simultaneously at an altitude of 10,000 feet in La Paz, Bolivia. At higher altitudes, food takes longer to cook, so the times I provide are a guide. The key is to monitor your chickens closely. You can check for doneness by inserting a meat thermometer into the thickest part of the thigh, near the bone—it should register between 165°F and 170°F (73°C to 76°C). You can also check by pulling the leg away from the body; if the juices run clear, your chicken is ready. If there’s any hint of blood, you’ll need to continue cooking.
In this recipe, I’m also using chickens that have been dry brined. Dry brining is a simple technique where you salt the chicken overnight, allowing the salt to enhance both the flavor and juiciness of the meat. If you’ve never tried this method, I highly recommend it. You might worry that it will make the chicken too salty, but the opposite is true—the result is incredibly moist, flavorful meat, especially in the breast.
When you rub salt on the chicken, it initially draws out moisture from the meat, but over time, the process reverses, and the moisture reabsorbs, bringing the salt and seasonings deep into the chicken. This not only flavors the meat all the way to the bone but also makes it extra juicy. Once you try this method, you may never want to cook a chicken any other way.
For best results, it’s important to let the chicken sit uncovered in the fridge overnight. This helps the skin dry out, which allows it to crisp beautifully during roasting. This method guarantees a perfectly roasted, juicy, and flavorful chicken with a golden, crispy skin—ideal for any occasion.
Orange Apricot Glazed Roasted Chickens
Servings: 12
Calories per serving: 356.94 (without skin)
Ingredients:
2 whole chickens, about 5 pounds each (preferably dry brined)*
1 cup apricot jam
1/2 cup orange marmalade
1 tablespoon grated fresh ginger
1 tablespoon finely chopped shallots
1 tablespoon yellow mustard
1/2 tablespoon rosemary leaves
6 garlic cloves, minced
1 tablespoon soy sauce
Salt and pepper, to taste
Instructions:
Prepare the Chickens:
- Preheat the oven to 400°F (200°C).
- Pat the chickens dry with paper towels on both sides. If using dry-brined chickens, no additional salt is needed. For unbrined chickens, generously salt both sides and the cavity, and season with black pepper.
- Place the chickens breast side down in a roasting pan.
Roast the Chickens:
- Roast the chickens in the oven for 30 minutes.
Make the Glaze:
- While the chickens are roasting, combine the apricot jam, orange marmalade, grated ginger, shallots, mustard, rosemary leaves, minced garlic, and soy sauce in a saucepan.
Glaze the Chickens:
- Remove the chickens from the oven after 30 minutes. Generously glaze the backs with the sauce.
- Flip the chickens carefully (using a long kitchen fork or tongs), and drain excess fat from the pan if not using a roasting pan.
- Reduce the oven temperature to 375°F (190°C).
Continue Roasting:
- Glaze the breast side generously and return the chickens to the oven for another 30 minutes. Remove the chickens again to re-glaze.
- If the wing tips are darkening, loosely tent the chickens with foil. Return to the oven, covered, and roast for another 30 minutes.
Check for Doneness:
- The total cooking time will depend on the size of your chickens. Check for doneness by separating the thigh from the body—if the juices run clear, the chicken is ready. If the juices are pink or bloody, continue cooking.
- Alternatively, insert a meat thermometer into the thigh, near the bone. It should read 165°F to 170°F (73°C to 76°C).
Final Glaze and Rest:
- If the chickens are done, remove the foil and return them to the oven for 5 minutes to allow the glaze to set.
- If more cooking is needed, re-glaze the chickens and return to the oven, covered, for another 20 minutes, then uncovered for 10 more minutes.
- Once fully cooked, remove the chickens from the oven, loosely tent with foil, and let them rest for 15 minutes before carving. This allows the juices to settle, resulting in tender, juicy chicken.
Serve:
- Carve and enjoy the most succulent glazed roasted chicken!
Nutritional Information (per serving, no skin):
Calories: 356.94
Fat: 10.21g
Saturated Fat: 1.94g
Monounsaturated Fat: 2.53g
Polyunsaturated Fat: 1.89g
Protein: 39.84g
Carbohydrates: 25.04g
Fiber: 0.29g
Sugar: 23g
Cholesterol: 149.67mg
Iron: 2.65mg
Sodium: 642.93mg
Calcium: 29.93mg
