Apricot Glazed Chicken

Apricot Glazed Chicken

1 4–5 lb. roasting chicken

1 c. seedless red or green grapes

4 Tbsp. Cox Honeyland's Apricot Creamed Honey

1 16 oz. can Apricot halves, divided

1/4 c. butter, melted

2 tsp. seasoned salt

1/4 tsp. pepper

½ c. chicken broth

Grape clusters and fresh herbs for garnish

Rinse chicken in cold water and pat dry with paper towels. Toss one cup of grapes with two tbsp. honey in a small bowl. Place grapes in the body cavity. Tie legs close to body and fold wing tips back or secure with skewers or cotton string. Place chicken breast side up on a rack in a roasting pan. Drain apricot halves, reserving the syrup. Set aside six halves for garnish. Puree remaining apricots in a food processor with melted butter, seasoned salt, pepper, and remaining honey. Brush mixture over chicken. Pour broth and apricot syrup in the bottom of the pan. Cover loosely with tented foil. Bake at 350 °F for 1 3/4–2 hours or until chicken reaches 180 °F when a thermometer is inserted in the thigh. Baste occasionally with pan drippings. Remove foil for the last 30 minutes. Serve chicken on a platter garnished with grapes, apricot halves, and fresh herbs.