Apricot-Thyme-Glazed Roast Chicken
The apricot butter can be refrigerated overnight; bring to room temperature before using and serving.
I made this tonight. Overall, it was good -- the chicken came out fine. But I found that the "glaze" was a but chunky -- didn't really stick to the bird. And brushing it on sort of "lost" some of the crispiness on the breast. If I make it again, I'll add a bit more oil and/or butter to the mix to thin it out. I have to say though -- the apricot butter on the side is delicious!Read More