Roast Chicken with Cinnamon, Apricots and Apples
A delicious fruit sauce takes form in the juices of the chicken while it roasts.
1 (5 to 6-pound) whole roasting chicken, cut into serving pieces
2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
12 ounces dried apricots
4 to 5 tart green apples, cored and sliced with peel
1 cup apple juice
- Preheat oven to 300°F (150°C).
- Combine the salt, cinnamon and pepper and coat the chicken pieces with the mixture.
- Scatter the apricots and apple slices in the bottom of a roasting pan. Place the seasoned chicken atop the fruit and pour the apple juice over the fruit. Cover tightly with foil and bake for 1 1/2 to 2 hours or until bird is tender.
- Remove foil the last 1/2 hour for the bird to brown nicely, basting once or twice, if needed.
Makes 6 to 8 servings.