Apricot Chicken Pot Roast Recipe

this budget friendly apricot chicken pot roast takes a spin on a classic and is perfect for a mid week family dinner br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5583874044001 domain taste height 300 width 500 iframe

The ingredient of Apricot Chicken Pot Roast Recipe

• 2 tablespoons extra virgin olive oil
• 2kg whole chicken
• 1 lemon cut into wedges
• 40g sachet french onion soup mix
• 2 cups apricot nectar
• 1 4 cup brandy optional
• 3 garlic cloves crushed
• 6 sprigs fresh thyme
• 1 large red capsicum thickly sliced
• 2 red onions cut into wedges
• 410g can apricot halves drained
• 1 zucchini sliced into rounds
• fresh thyme to serve
• fresh flat leaf parsley sprigs to serve
• mashed potato to serve

The Instruction of apricot chicken pot roast recipe

• preheat oven to 220c 200c fan forced
• drizzle half the oil into a large heavy based flameproof casserole dish pat chicken dry with paper towel including cavity place chicken in dish fill cavity with lemon tie up legs with kitchen string tuck wings under chicken
• sprinkle chicken with some of the soup mix sprinkle remaining soup mix around chicken add nectar brandy if using garlic thyme and 1u20442 cup cold water to dish drizzle chicken with remaining oil season with salt and pepper bake for 15 minutes
• reduce oven temperature to 180c 160c fan forced bake for 1 hour add capsicum and onion bake for a further 45 minutes adding apricots and zucchini for the last 15 minutes of cooking time or until juices run clear when thickest part of chicken is pierced with a skewer stand for 10 minutes using a large metal spoon skim and discard fat from surface
• sprinkle chicken with parsley serve with mashed potato

Nutritions of Apricot Chicken Pot Roast Recipe

calories: 672 307 calories
calories: 36 8 grams fat
calories: 11 3 grams saturated fat
calories: 34 3 grams carbohydrates
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calories: 45 5 grams protein
calories: 171 milligrams cholesterol
calories: 298 milligrams sodium
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