Maple roasted chicken with apricot jam | Milkbottle

Maple roasted chicken with apricot jam

One Pot Wonders

This is one of Paul Lowe’s signature dishes—so good. You don’t have to make the sauce, you can serve it alone with the juices from the roasting tray. But the sauce adds another dimension, believe me!

Maple roasted chicken with apricot jam
Serves 4

1 large organic chicken
Salt and pepper, to taste
20 small potatoes, cut in half
6 shallots, peeled and cut in half
6 cloves garlic, whole
1/2 cup/120 ml apricot jam
1/2 cup/120ml maple syrup
1/4 cup120 ml olive oil

1 cup/240 ml cream
1/2 cup/120 ml quality chicken stock
Salt and pepper, to taste
Preheat oven to 400º F/200ºC.
Rub the chicken with salt and pepper and place in a large roasting tray.
Add potatoes, shallots and garlic.
Mix together apricot jam and maple syrup in a small bowl and pour half the mixture over the chicken.
Drizzle the whole tray with olive oil.
Roast for about 1 1/2 hours, or until chicken is done.
Pour out 1/2 cup/120ml of the juices remaining into a small saucepan.
Cover the chicken with foil and let rest 12 minutes.
In the meantime, simmer the cooking juices, cream and stock.
Let the sauce simmer for 10 to 15 minutes or until it thickens.
Season with salt and pepper.
Cut the chicken and serve with potatoes, shallots, garlic and sauce.

Image: Melina Hammer. Recipe: Paul Lowe

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