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2. Tie legs close to body and fold wing tips back or
secure with skewers or twine. Place chicken breast side up on rack in
shallow roasting pan. 3. Drain apricot
halves, reserving syrup. Set aside 6 halves for garnish.
4. Process remaining apricots in blender with
melted butter, seasoned salt and pepper and remaining 2 tbsp honey.
Brush over chicken. Pour vinegar and 1/4 cup apricot syrup in bottom of
pan.
5. Cover chicken loosely with tent of aluminum
foil. Roast at 325 °F 2-½ to 3 hours or until chicken is tender.
6. Remove foil during last 30 minutes of roasting.
Serve chicken on platter garnished with clusters of green grapes and
apricot halves. |
