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Apricot, Orange & Butter Glazed Chicken

Apricot, Orange & Butter Glazed Chicken

Golden roast chicken glazed with sweet apricot, fresh orange and butter, served with tender baby carrots, roasted onion and garlic. A flavour-packed roast that's perfect for family dinners or easy entertaining.

30 minutesPrep Time
1 hour 15 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
1/4 Cup of Apricot Jam – For the Glaze
2 Tablespoons of Orange Juice – For the Glaze
2 Teaspoons of Brown Sugar – For the Glaze
70 Grams of Western Star Original Salted Butter – For the Glaze
2 Garlic Cloves, Smashed – For the Glaze
1 Sprig of Rosemary – For the Glaze
1.8–2 Kilogram Whole Chicken, Patted Dry
1 Lemon, Halved
1 Brown Onion, Halved
2 Bunches Baby Carrots, Cleaned and Tops Trimmed
100g Western Star Original Salted Butter, Cubed
1 Head of Garlic, Halved
2 Red Onions, Quartered
Sage Leaves
Salt, to Season
Pepper, to Season

Directions

  1. Preheat the oven. Preheat oven to 200°C. Pat the Whole Chicken dry with paper towel to help the skin become golden and crisp while roasting.

  2. Prepare the apricot and orange glaze. Place the Apricot Jam, Orange Juice, Brown Sugar, 70 Grams Western Star Original Salted Butter, Smashed Garlic Cloves and Rosemary into a small saucepan. Place over medium heat and stir until the butter has melted and the ingredients are well combined. Bring to a gentle simmer and cook for approximately 5 minutes, stirring occasionally, until the glaze has slightly reduced and thickened. Remove from the heat and set aside.

  3. Prepare the chicken. Place the Whole Chicken into a large roasting or baking tray. Place the Lemon Halves and Brown Onion Halves inside the chicken cavity. Tie the chicken legs together securely with kitchen twine to help the chicken cook evenly.

  4. Glaze the chicken. Generously brush the chicken all over with some of the prepared apricot and orange glaze, making sure the breast and legs are evenly coated. Reserve the remaining glaze for basting during cooking.

  5. Begin roasting. Transfer the chicken to the preheated oven and roast. After approximately 20 minutes, carefully remove the tray from the oven and brush the chicken with another layer of the reserved glaze. Return to the oven and continue roasting.

  6. Add the vegetables. Approximately 30 minutes before the chicken has finished cooking, arrange the Baby Carrots, Quartered Red Onions and Halved Garlic Head around the chicken. Scatter the Cubed Western Star Original Salted Butter over the vegetables and add Sage Leaves. Season the vegetables with Salt and Pepper.

  7. Finish roasting. Return the tray to the oven and continue roasting until the vegetables are tender and caramelised and the chicken is golden and cooked through. The total roasting time should be approximately 1 hour and 15 minutes, depending on the size of the chicken and individual oven.

  8. Check the chicken. Check that the chicken is completely cooked before removing it from the oven. Insert a meat thermometer into the thickest part of the chicken, avoiding contact with the bone. The internal temperature should reach at least 75°C.

  9. Rest and serve. Remove the chicken from the oven and loosely cover with foil. Allow to rest for 10 minutes before carving. Serve the Apricot, Orange & Butter Glazed Chicken with the roasted Baby Carrots, Red Onion and Garlic, spooning the buttery pan juices over the chicken and vegetables to serve.