Mains
Apricot, Orange & Butter Glazed Chicken
Prep 30 mins. /Cook 1h 15 mins.
Serves 4
Easy
Apricot, Orange & Butter Glazed Chicken
Method
- Pre heat oven to 200°C
- Place all glaze ingredients into a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes to slightly reduce, then set aside.
- Place chicken into a large baking tray. Stuff the lemon and brown onion halves into the chicken cavity and tie the legs together with cooking twine. Brush the chicken all over with the glaze. Bake, brushing with glaze every 20 minutes, for 1 hour and 15 minutes or until cooked through.
- Half an hour before the chicken is cooked place the carrots, red onion quarters, garlic halves and sage around the chicken. Scatter the cubes of butter over the carrots, season and return to the oven for the remaining half an hour.
- Rest cooked chicken for 10 minutes before carving.
More Tips
- You can check the chicken is cooked by piercing the thigh near the bone. If the juices run clear, the chicken is cooked.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
More Mains recipes
Reheating Hollandaise or Béarnaise sauce?
Never microwave! These are fragile emulsions and will split. Reheat by gently whisking over a double boiler on low heat. If the emulsion begins to split, try whisking in a spoonful of warm water, never add more butter.