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Glazed Sage Roasted Chicken




Source of Recipe


Internet


List of Ingredients




1 (5- to 7-pound) roasting chicken, giblets removed
2 bunches fresh sage leaves
1 orange, sliced in quarters
1 (15.25-ounce) can apricot halves
1/2 cup orange juice concentrate




Recipe



Heat oven to 350 degrees. Slide your hand between skin and breast meat of chicken to loosen skin. Place 1 bunch sage leaves under skin. Place second bunch sage leaves and orange quarters into cavity of chicken. Tuck wing tips under and tie legs with kitchen string. Place on rack in roasting pan. Roast 2 to 2 1/2 hours or until thickest part of thigh registers 180 degrees. Meanwhile, drain apricots; reserve 1 cup juice (see note). Discard any remaining juice or store for another use. Mix apricot juice with orange juice concentrate. One hour into cooking time, pour mixture over chicken. Place apricots around chicken and continue roasting. Remove pan from oven, cover chicken loosely with foil and let stand 20 minutes before carving. Remove apricot halves and serve with chicken. Skim fat from drippings and serve with roast. Remove skin before eating.

NOTE: Add water to apricot juice to measure 1 cup if necessary.