Roast Chicken with Apricots and Cider

By Tara Swartzendruber-Landis | December 15, 2014

Ingredients

SERVINGS: 4 - 6 Person(s)

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

Instructions

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.