Apricot-Glazed Roast Chicken with Rosemary and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Australian roast chicken glazed with a sweet and tangy apricot sauce, enhanced by fresh rosemary and roasted garlic. This australian-inspired chicken ready in about 95 minutes pairs whole chicken (about 4 lbs), dried apricot preserves, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 80 min Serves 6 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a small bowl, combine 1/3 cup dried apricot preserves, 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, zest and juice of 1 lemon, 1 1/2 tsp salt, and 1 tsp black pepper to make the glaze.
  2. Step 2: Pat the whole chicken dry with paper towels. Place in a roasting pan and brush the apricot glaze all over the skin, ensuring even coverage.
  3. Step 3: Roast the chicken in the preheated oven for 1 hour and 20 minutes, basting with additional glaze every 20 minutes, until an internal temperature of 165°F (74°C) is reached and the skin is golden and caramelized.
  4. Step 4: Remove the chicken from the oven and let it rest for 10 minutes before carving and serving with pan juices.

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Frequently asked questions

How long does Apricot-Glazed Roast Chicken with Rosemary and Garlic take to make?

Total time is about 95 minutes (15 min prep + 80 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Apricot-Glazed Roast Chicken with Rosemary and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole chicken (about 4 lbs) from drying out.

Can I substitute ingredients in Apricot-Glazed Roast Chicken with Rosemary and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Apricot-Glazed Roast Chicken with Rosemary and Garlic for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Apricot-Glazed Roast Chicken with Rosemary and Garlic?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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