By | December 15, 2014


Wash and dry the chicken. Cover completely with the salt and place breast-side up in the refrigerator for 12–18 hours. One hour before roasting, remove from refrigerator. Wash off the salt and dry.

Place the apricots, cider, onions, hazelnuts and allspice in a roasting pan. Place the chicken, breast-side up, on top. Preheat oven to 425° and pour the butter and olive oil over the chicken. Place in oven and bake for 20 minutes.

Drop the temperature to 375° and continue roasting for 40–50 minutes. Baste a couple of times.

Remove from oven and allow to sit for 10–15 minutes, then serve.


  • 1 (3½–4 pound) whole chicken
  • ¼ cup kosher or sea salt
  • 20 dried apricots (about 1 cup)
  • ¾ cup cider
  • 1 cup thinly sliced red onion
  • ½ cup raw hazelnuts
  • 3 whole allspice
  • 2 tablespoons melted butter
  • 2 tablespoons olive oil
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