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Bourbon Peach Apricot Glazed Chicken

Mains

Ingredients

  • 1 whole chicken
Glaze
  • ¼ cup peach jam
  • ¼ cup apricot jam, or ½ cup of one
  • 2 tbsp plant butter
  • 2 tbsp Bourbon or whisky
  • ½ tsp dry mustard
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper
  • (red pepper flakes, optional)
  • (fresh parsley leaves, optional)

Method

  1. Preheat oven to 190°C.
  2. Place chicken, breast side up, on rack in roasting pan.
  3. Combine all glaze ingredients in a saucepan.
  4. Cook over medium heat, stirring constantly, until butter is melted and the sauce is well combined.
  5. Reserve ¼ cup and spoon remaining glaze over chicken.
  6. Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown. (If necessary, add water to basting juices to prevent burning).
  7. Loosely cover chicken with aluminium foil.
  8. Continue baking, basting occasionally, until chicken is no longer pink, about 30 to 45 minutes.
  9. Combine pan juices with the reserved glaze in a saucepan and cook over medium-high heat until mixture comes to a boil, about 1-2 minutes.
  10. Serve with chicken and garnish with parsley leaves, if desired.