Roasted Chicken with Apricot Pomegranate Pepper Glaze
4 lb. Fryer Chicken
2 (or more) cloves of garlic peeled and chopped
2 Tbsp. fresh sage chopped
4 Tbsp. softened butter
1 tsp. kosher salt
1/2 jar Just Jan’s Apricot Spread
1/2 jar Just Jan’s Pomegranate Spread
tsp. coarsely ground black pepper.
Vegetables like sweet potatoes, new potatoes, or even apples would pair well with this dish. We used one large sweet potato and one large garnet yam (pictured)
Preheat oven to 425 degrees
Peel and chop garlic and chop sage. Mix together with softened butter. Pat dry the chicken and place butter mixture between the skin and on top of the chicken. Truss the chicken if you have kitchen twine. Put any extra garlic or sage leaves inside the cavity of the chicken. Peel and cube the sweet potatoes. Lightly dress with olive oil and salt and pepper. Place in a large cast iron skillet or other roasting pan. Place the chicken on top of the vegetables and roast for 1 1/2 hrs.
While the chicken is roasting, warm the Just Jan’s Apricot and Pomegranate Spreads in a pan on the stove. Add pepper and combine.
After the chicken has roasted for the stated time, remove from the oven and pour the apricot pomegranate glaze over the chicken. Reserve some for serving. Put the chicken back in the oven for 10 more minutes. Remove from oven and let the chicken sit for at least 5 min. before carving.