apricot chicken

Hello.

Here is a recipe for when you’re tired and drained. It’s been a tough year, and it’s only May. You have no energy and quite a headache, but hey, you’re a perfectionist and you still want to make something really damn good and show everyone you still got it. Enter apricot chicken. It’s easy af, impressive, and damn tasty. This will show everyone you know what the fuck you’re doing! (even if you don’t.) And hey, if you need something to listen to while the chicken cooks and you lie on the couch with an icepack on your head, listen to this.

Love yooooouuuuuuuu.

apricot chicken

episode 21, “The One with the Ball.”

for the chicken: 

1/2 cup apricot jam

1 tsp soy sauce

1 clove garlic, grated

3 tbsp olive oil

1/2 tsp kosher salt

1 tbsp chili powder

1/4 tsp red pepper flake

1/4 tsp smoked paprika

1 whole chicken, 4-5lbs

for the potatoes:

1-2lbs yukon gold potatoes

4-6 whole cloves garlic, peeled

olive oil

big pinch salt

smoked paprika

Preheat oven to 350F. Mix the jam, soy sauce, garlic, oil, salt, and spices in a small bowl. Place the chicken in a large oven proof pan. Brush the marinade generously all over the chicken, making sure it’s coated on all sides. You can also use your hands for this (feel free to wear gloves!) and really get in there! Feel free to get that marinade under the skin and up in the cavity.

Cut the potatoes into large chunks and nestle them around the chicken in the pan along with the garlic cloves. Drizzle potatoes and garlic with olive oil and sprinkle with salt and a little smoked paprika.

Put the chicken and potatoes in the oven and roast for about 1 hour 20 minutes. Check on the bird every 20 minutes or so during cook time, rotating the pan and mixing potatoes each time. If the chicken skin is getting too dark before it is cooked through, cover with foil to prevent further browning. You can remove the foil 5-10 minutes before taking the bird from the oven; if the skin is blackened here and there that’s alright!

When chicken is until beautifully burnished on the outside and cooked through, remove from the oven. A thermometer inserted into the thickest part of the thigh (not touching the bone) should read at least 165F. The potatoes should be tender all the way through. Let the chicken rest a few minutes before carving. Serve directly from pan with lemon wedges along side, and perhaps a big green salad.