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Glazed Roast Chicken

Even the tastiest glaze becomes useless if it runs off the bird. For a glaze that stays put and looks incredible, paint it on in stages.


Glazed Roast Chicken
source Cook's Country
categories main dish, poultry
yield Serves 4
prep time 15 mins
total time 1 hr 45 mins

INGREDIENTS
  • 1 (3 1/2to 4-lb) whole chicken, giblets discarded
  • 1 Tbsp dry mustard
  • 2 tsp granulated garlic
  • Kosher salt and pepper
  • 1 Tbsp vegetable oil
  • ¾ cup red pepper jelly
  • 1 ½ Tbsp Dijon mustard
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp ketchup

    • INSTRUCTIONS
  • 1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Pat chicken dry with paper towels. Tuck wingtips behind back and tie legs together with kitchen twine. Transfer chicken, breast side up, to 12-inch ovensafe skillet.
  • 2. Combine dry mustard, granulated garlic, 1 teaspoon salt, and ½ teaspoon pepper in bowl. Brush chicken with oil and evenly sprinkle with 1 tablespoon spice mixture. Whisk jelly, Dijon mustard, vinegar, ketchup, ½ teaspoon salt, and ¼ teaspoon pepper together in separate bowl (you will have about 1 cup). Divide glaze evenly among 3 small bowls, about 1/3 cup each.
  • 3. Roast chicken until thickest part of breast registers 135 degrees, 40 to 50 minutes. Remove chicken from oven. Using pastry brush, gently brush chicken evenly with 1/3 cup glaze. Sprinkle top and sides of chicken with remaining spice mixture. Return chicken to oven and roast for 10 minutes.
  • 4. Remove chicken from oven. Gently brush chicken evenly with 1/3 cup glaze. Return chicken to oven and roast until breasts register 160 degrees and thighs register 175 degrees, 10 to 15 minutes.
  • 5. Remove chicken from oven and transfer to carving board. Gently brush chicken evenly with remaining 1/3 cup glaze; let rest for 15 minutes. Discard twine, carve, and serve.

    • NOTES
    Other jellies and preserves can be substituted for the red pepper jelly, if desired (apple and apricot both work well here). Preserves will have to be strained of their solid fruit before using. Note that the chicken is brushed with the glaze three separate times, and we divide the glaze into thirds so as not to double-dip after brushing the partially cooked chicken; be sure to wash and dry your brush between glaze applications.

    NUTRITION