Roasted chicken with Peach or apricot glaze by
Ingredients
1 whole chicken
1 tsp. Garlic-pepper blend
1/2 cup peach or apricot preserves
Instructions
1. Hear oven to 375. Spray rack in shallow roasting pan with cooking spray. Rinse chicken inside and out with cold water-drain and pat dry with paper towels.
2. Sprinkle garlic-pepper blend over chicken: place breast side up on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and doesn't touch bone.
3. Bake uncovered 1 hour. Brush chicken with preserves. Bake 35-45 minutes longer or until thermometer reads 180 and legs move easily when lifted or twisted. Let stand 5-10 minutes before serving.
2. Sprinkle garlic-pepper blend over chicken: place breast side up on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and doesn't touch bone.
3. Bake uncovered 1 hour. Brush chicken with preserves. Bake 35-45 minutes longer or until thermometer reads 180 and legs move easily when lifted or twisted. Let stand 5-10 minutes before serving.