This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.
- 1 cup apricot jam
- 3 teaspoons dry mustard
- 1 tablespoon sherry vinegar
- 2 tablespoons extra-virgin olive oil
- Pinch of cayenne pepper
- 1 whole chicken, cut into parts (about 6 pounds)
- Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees.
In a small bowl, combine the jam, mustard, vinegar, olive oil, and cayenne. Season the chicken with salt and pepper, then brush with the glaze.
Roast, basting with the glaze, for 10 minutes. Turn the chicken and roast for 10 minutes more. Baste the chicken with the glaze and roast 5 minutes more, or until the glaze is just crisp.