Spicy Apricot Roasted Chicken w/Fennel

Spicy Apricot Sauce*

  • 2T apricot Jam
  • 1-2T Sriracha (less/more depending on spicy tolerance)
  • 1T water
  • 1t oregano, dried
  • 1t ginger, ground
  • 1/2t parsley, dried

Add all ingredients in a jar and shake.

*This sauce is a take on Spicy Apricot Glaze in the book “The Metabolism Plan” by
Lyn-Genet Recitas. For more information on her book click here.

Chicken & Fennel

  • 1 whole chicken, gibblets removed
  • 1-2 fennel bulbs, depending on size, sliced.
  • 6 dried apricots, chopped
  • Salt and Pepper to taste

Preheat oven to 375 degrees. Place chicken in roasting pan, add in fennel around chicken and inside chicken cavity. Pour apricot sauce over chicken, add in chopped apricots and top with salt and pepper. Cook for about 1.5 hours until chicken temperate in thigh is 165 degrees. Serve

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