Finally, the apricots are in! I love cooking with apricots in the Spring and the wait for them this year has been a long one. Not only did I roast them alongside the chicken but I used them in the basting sauce as well.
I have to say, I always tell my brother that he makes the best chicken ever but this time I finally cooked up a chicken that managed to beat his in tenderness and flavour and it was mouth-wateringly moist.
I’ve used lots of fresh herbs and spices in this recipe and was worried I was going overboard but they all came together in a tasty harmony.
If you don’t like your chicken blackened, you can cook it on a lower heat and loosely tent some foil over it halfway through the cooking process or whenever the skin turns a toasty brown. I like the high heat method because it gives you a crispy skin but you have to keep a close eye on it. 
I put a halved lemon, thyme, parsley and chives in the cavity and concocted a sauce that I basted on the chicken 3 times during the cooking process. The sauce is flavoured with an apricot and amaretto liqueur preserve so the sugar can cause it to burn too quickly – another reason to keep a watchful eye. Regular apricot preserve is fine too, I just happened to spot this one and wanted to give it a try. If you really want to save time and wanting to skip the sauce, you can mix the apricot preserves with a wee bit of balsamic vinegar to baste the chicken.
Apricot season is very short – from about the end of May to early August. Store apricots at room temperature until ripe and then in the fridge for up to 5 days. Given that they are such a small fruit, they are surprisingly packed full of goodness and are low in fat, rich in fiber and contain loads of beta-carotene and Vitamin C.
I had planned on purchasing an organic chicken but it was $18.00 for 2.7 lbs! There’s a good reason I’m leaning more towards a vegetarian diet! I opted for a regular chicken at the same weight but it was still pricey at $11.50. Maybe it’s time to start raising my own chickens, lol, – although after taking care of them, I’m pretty sure I couldn’t eat them! Good thing I like fish so much.
I hope you can see in the pic below how juicy this chicken was. Even after a couple days in the fridge, I sliced up a couple pieces for a salad and it was still super moist. What do you prefer – blackened chicken or regular roasted chicken?
Happy Victoria Day to all my Canadian readers. I hope we get some warm weather, especially for all those who go camping. Cheers!
- CHICKEN
- 1 whole chicken (giblets removed)
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons butter, softened
- 1 lemon, halved
- 3 sprigs each of thyme, chives and parsley
- salt and pepper
- 8-10 apricots, halved, pits removed
- APRICOT SAUCE
- 1/2 cup chicken stock
- 2 tablespoons balsamic vinegar
- 3 sprigs thyme
- 1/2 cup apricot preserves
- small handful of parsley, chopped
- 1 tablespoon chives, chopped
- 2 teaspoons lemon zest
- juice of half a lemon
- CHICKEN
- Wash and dry chicken well, removing giblets
- Mix softened butter, paprika and cayenne together and rub under and over skin of chicken
- Tuck wings beneath the bird
- Place both lemon halves inside cavity along with thyme, chives and parsley.
- Salt and pepper generously
- Place apricots around the chicken
- (I tied off the legs for the sake of presentation but it’s not necessary)
- SAUCE
- In small pot on medium high heat bring chicken stock, balsalmic vinegar, thyme and apricot preserves to a boil, stirring occasionally, letting preserves break down.
- Reduce heat to medium low and simmer for 10 minutes, continuing to stir.
- Remove from heat and add parsley, chives, lemon zest and juice, mixing well. Let stand for 2 minutes, remove sprigs of thyme.
- High heat method – Cook completely thawed chicken 450 F for 10 – 15 minutes then reduce heat to 350 F and roast for 20 minutes per pound.
- Regular method – Cook completely thawed chicken for 20 minutes per pound plus an additional 15 minutes.
- Place chicken uncovered in oven and after 15 minutes baste for the first time. If it has blackened considerably under the high heat, cover loosely with tinfoil.
- Baste twice more before removing from oven.
- Let stand at least 20 minutes with a loose tinfoil tent before serving.
PIN IT:
50 Comments
Marie
May 15, 2014 at 8:19 amRobyn, this looks incredible! I would choose blackened over plain as there’s so much more flavor. Lovely photos too, Pinning it!
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Robyn
May 16, 2014 at 9:14 amThanks so much, Marie! It’s not that often that I cook chicken so I was thrilled with the results. Thanks for the pin!
Robyn recently posted…Blackened Chicken with Roasted Apricots
Bam's Kitchen
May 15, 2014 at 8:25 amRobyn your chicken looks so mouthwatering. I love something a little naturally sweet with my poultry so I know I would love it. Can you believe how expensive organic chickens are? Your jaw would drop to the floor in Hong Kong as prices of foods that have to be imported are so high. I really love your spices. I have never tried to blacken a whole baked chicken before. I bet these spices would be really delicious on a beer butt chicken over the grill too. Ohh and maybe grill the peaches too..What do you think?. Thanks for the inspiration Robyn I might have to give your recipe a try out on the grill as it is already like a million degrees in HK. Take Care, BAM
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Robyn
May 16, 2014 at 9:16 amI think it would be fantastic on the grill, BAM. Good idea cooking on the grill if it’s so hot. I’m pretty sure as a Canuck that I would just spontaneously combust in those temps, lol.
Robyn recently posted…Blackened Chicken with Roasted Apricots
Anita Rivera
May 15, 2014 at 8:26 amMy friend I will come back properly from my laptop later…this looks so great anita
Stephanie
May 15, 2014 at 9:37 amI know this is not lady-like to say, but I am totally drooling over this! Robyn, you and your recipes are amazing! If I lived near you I think I would be the annoying “friend” who is always over at your house eating your food 🙂 haha
Can’t wait to try this recipe. Enjoy the upcoming weekend. Hugs to you!
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Robyn
May 16, 2014 at 9:17 amLOL, I would be happy to feed you, Stephanie, as long as you make me one of those gorgeous aprons of yours!
Hope your weekend is fun, too! Thanks so much for your visit – always a pleasure.
Robyn recently posted…Blackened Chicken with Roasted Apricots
Linda
May 15, 2014 at 10:24 amSimply fantastic. I love chicken and this dish looks heavenly with the apricots. Moist chicken is so yummy.
The blackened taste is so different and it is great to change things up abit. It is rather pricey there.
I did another chicken stir fry last night with zucchini. Love my Paderno, hope you love yours as well. Lots of love dear Robyn….WW
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Robyn
May 16, 2014 at 9:19 amWow, thanks, Linda, that’s high praise coming from a great cook like yourself. I do love the blackened flavour for sure. I will love my Paderno when I get it back from the friend who borrowed it!
Hugs and love, xoxo
Robyn recently posted…Blackened Chicken with Roasted Apricots
cheri
May 15, 2014 at 11:30 amHi Robyn, love that you roasted the chicken and apricots together, sounds amazing! Looks like the secret of this recipe is to keep a good eye on it while in the oven to achieve that crispy skin and not let it burn. (which is one of my favorite tricks)ugh!
cheri recently posted…Crepes with Smoked Salmon and Lemon-Scallion Sauce
Robyn
May 16, 2014 at 9:20 amFor sure it needs to be watched, Cheri. With the butter and the sugar, it can get out of hand quickly, ol. Thanks so much for your visit and sweet comment! Hope your move is going well.
Robyn recently posted…Blackened Chicken with Roasted Apricots
South Shore Decorating Blog
May 15, 2014 at 2:34 pmYou are SO talented! I also think you are an AWESOME photographer!
Stacy
Robyn
May 16, 2014 at 9:21 amLOL, you made my day, Stacy! I’ve been in a slump photography-wise and I’m trying to fight my way out of it! Hope your weekend is fabulous, birthday girl!
Robyn recently posted…Blackened Chicken with Roasted Apricots
Anita Rivera
May 15, 2014 at 4:17 pmHELLO! I am finally at home in front of my laptop; my little tablet doesn’t allow me the space I want to write properly! Robyn, this chicken sounds and looks wonderful! I need to try this because I have tried the whole lemon inside the chicken, with slathered garlic, rosemary and olive oil on the chicken, and that was phenomenal – so juicy and tender! But with apricots, now that is a twist. I love any meat blackened and this will have to be a weekend project for me.
Tell the sisters that I am completely healed. MANY THANKS TO THEM, and to you, for your kind thoughts and prayers. LOVE! Anita
Robyn
May 16, 2014 at 9:23 amThe apricots certainly give it a nice, natural sweetness that I love, Anita, and I think you will too. You are always so sweet to take the time to write a fun response – thank you!
I am so grateful that you are feeling so much better, my friend. Time to celebrate! Hugs and love to you. xoox
Robyn recently posted…Blackened Chicken with Roasted Apricots
Debbie Harris
May 15, 2014 at 10:45 pmBaked chicken is one of my favorites! But oooh with apricots YUM! This is a must try, and of course it has to be blackened. I remember once visiting a Tea Room in Terra Ontario, and they served an egg salad sandwich that was amazing, with apricots on the side. You would think egg salad would be easy to copy, NOT! I do believe the
apricots made the difference as well.
Have a lovely week-end coming up
Blessings and love, Debbie
Robyn
May 16, 2014 at 9:27 amOh, a great egg salad sandwich is hard to beat isn’t it, Debbie? I haven’t had one in ages but I do love them.
I think you’ll like this with the apricots and I’d love to hear what you think if you try it. Thanks so much for your visit and I hope your weekend is full of sunshine!
Robyn recently posted…Blackened Chicken with Roasted Apricots
Nina
May 16, 2014 at 11:10 amDear Robyn, it looks absolutely delicious! We have already a lot of apricots and I usually cook them in jam. Today,, for dinner, I’ll cook some curry chicken and I’ll join some dry appricots I keep in fridge. I believe it’ll become very good!
I wish you a very happy weekend!
beijinhos
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Robyn
May 16, 2014 at 1:38 pmOh, curry and apricots is such a perfect combination, Nina! I so wish you lived closer. Enjoy your dinner and your weekend. oxox
Robyn recently posted…Blackened Chicken with Roasted Apricots
Christin @ Blue Crab Martini
May 16, 2014 at 6:22 pmSaw this on the Let’s Get Real blog hop and I had to come check it out! This looks absolutely delicious and a great combination of flavors. I’m pinning this recipe for later, but I’m also following your blog bc I love it! Happy I found you 🙂
Robyn
May 17, 2014 at 7:21 amThanks so much, Christin! I appreciate the kind words and pin. I’m off to visit your blog 🙂
Robyn recently posted…Blackened Chicken with Roasted Apricots
Cheryl
May 17, 2014 at 2:38 pmWhat a delicious looking recipe! Thyme is one of my favorite herbs, especially with chicken, and I love apricots with meat. Thanks so much for sharing your talents with us at The Yuck Stops Here this week! I hope you’ll stop by next week again to share! You can find next week’s party starting at 8pm ET Tuesday evening at http://mommasangelbaby.com/?p=2463. Hope to see you there! HUGS
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Robyn
May 20, 2014 at 1:58 pmThanks so much, Cheryl, I was so delighted with the result. It’s a pleasure to join up with you ladies each week. Thanks for stopping by!
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Jess @HungryHarps
May 17, 2014 at 3:40 pmWhat a lovely recipe! I also like the skin on my roasted chicken to be crisp – so this recipe is right up my alley. 🙂 Thank you for sharing at #GetHimFed Fridays, hope you have a nice weekend!!
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Robyn
May 20, 2014 at 1:59 pmThanks, Jess, so glad you like it! I’m really enjoying the link up with your party. Hope your week is off to a good start.
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Patti
May 17, 2014 at 9:25 pmYum-o!!! The combination of spices is just heavenly, I can’t wait to try It!
Hugs,
Patti
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Robyn
May 20, 2014 at 2:00 pmYou like it because it has paprika in it, Patti! LOL. I LOVE your door décor – stunning! Thanks for visiting – much appreciated.
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Antionette Blake
May 17, 2014 at 11:39 pmThis is another great recipe – thanks for sharing and linking up with us at the #WWDParty!
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Robyn
May 20, 2014 at 2:00 pmThanks so much, Antionette. Love your parties! Hope your week is off to a great start 🙂
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Nina
May 18, 2014 at 8:25 amI don’t know what happened to the comment I post a few minutes ago. It simply vanished into the air!
Answering to your question:
_ I wish I could sew my dress, but, I can’t!
I knitted the blue and white bag, that´s all! That is the only thing I’m able to!
Have a nice Sunday, my dear!
Beijinhos
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Robyn
May 20, 2014 at 2:02 pmLOL, glad you got this one to work, Nina. I thought you could do everything??? I am devastated by this news!
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Susan@avintagefarmwife
May 18, 2014 at 8:37 amGosh, this looks yummy! Do you have an apricot tree?
Robyn
May 20, 2014 at 2:02 pmI wish I did, Susan, because I love them. Thanks so much for visiting and your kind comment!
Robyn recently posted…Tuesday’s Tidbits
Marla
May 18, 2014 at 8:47 amLove this recipe and such healthy ingredients. I love chicken and with all these spices and the apricots it has to be absolutely delicious. Thanks for sharing on Real Food Fridays Blog Hop!
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Robyn
May 20, 2014 at 2:04 pmI am often frustrated with cooking chicken so I was really happy this turned out so well, Marla. Thanks for popping by. Your visits and comments are always so nice to read.
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Anjana @ At The Corner Of Happy & Harried
May 19, 2014 at 9:12 amThat looks lovely, Robyn. I am always on the lookout for roast chicken recipe ideas!
Anjana @ At The Corner Of Happy & Harried recently posted…Tomato, Parsley & Cottage Cheese Focaccia
Robyn
May 20, 2014 at 2:04 pmThanks, Anjana. I was thrilled to discover your beautiful blog last week. I hope your week is off to a god start.
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Diane (@SimpleLivingEat)
May 20, 2014 at 1:31 pmI’m pretty new to cooking with fruit… roasted apriots sounds delicious with chicken. Thanks for bringing this to foodie friday. Pinned.
Robyn
May 20, 2014 at 2:06 pmI really love incorporating fruit into my meals and am working on a pasta with chicken and fruit this week. Gotta get my daily requirements in there, lol. Thanks for visiting, Diane.
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Miz Helen
May 20, 2014 at 4:16 pmHi Robyn,
Your Roast Chicken with (my favorite) apricots looks so elegant and delicious. I wish this was roasting in my oven right now. Thanks so much for sharing this great recipe with Full Plate Thursday and have a great week!
Come Back Soon!
Miz Helen
Robyn
May 21, 2014 at 6:41 amI love your visits, Miz Helen, you always make me feel like I hit the jackpot with your kind words,lol. Thank you SO much! See you Thursday as always 🙂
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Madonna/aka/Ms Lemon
May 20, 2014 at 8:31 pmWhat a gorgeous chicken. You know brown food taste good.
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Robyn
May 21, 2014 at 6:42 amThanks so much, Ms Lemon. So glad you could visit today!
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Marla
May 22, 2014 at 12:40 pmHi Robyn,
I choose your wonderful recipe as one of my favorite featured posts this week on Real Food Fridays Blog Hop. Thanks for sharing – I always look forward to your posts. Have a healthy happy Memorial Day weekend.
Marla recently posted…“10 Natural Antibacterial Foods And Herbs Provided By Nature!”
Robyn
May 22, 2014 at 3:00 pmThanks so much, Marla! You are always so generous with your comments and I so appreciate the feature! Enjoy your weekend!
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Real Food Fridays #39 – Honor With Real Food
May 22, 2014 at 12:40 pm[…] Robyn From Simple Fresh Dinners – Blackened Chicken With Apricots […]
Annamaria @ Bakewell Junction
May 22, 2014 at 9:28 pmThanks for linking up to #GetHimFed No. 35. I’m featuring your recipe on #GetHimFed No. 36. Can’t wait to see what you bring this week. We party from early Friday morning through Sunday night. My husband and I love apricots and I’m sure it would be delicious with the chicken.
Annamaria
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Man Food Linky Party #GetHimFed Fridays No. 36 | Bakewell Junction
May 23, 2014 at 2:07 am[…] Blackened Chicken with Roasted Apricots by Simply Fresh Dinners […]
Ginger Shrimp with Apricot Salsa - simply fresh dinners
July 10, 2014 at 6:16 am[…] I definitely recommend giving this a try. I made this when I had some leftover apricots from my Blackened Chicken recipe. I love salsas and I love changing them up with juicy fruits and this is the season to do […]
Michelle @ Vitamin Sunshine
February 27, 2015 at 10:46 pmThis looks amazing– I generally just season whole chickens with thyme and sage, and throw it in the oven. I should try something a little more inventive. Love apricots– what a fun meal. Alex’s family will be in town from Australia for the next two weeks– this would be a great meal for company! Luckily, organic chickens are the 1 thing I can buy here that aren’t twice as expensive as the States. I can buy a 4 lb. organic chicken for less than $10.
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