Chicken in apricot glaze

Ingredients:

• 1 roasting chicken weighing 2.2-2.7 kg, giblets removed
• 5 tbsp unsalted butter, softened
• 1 tbsp chopped fresh parsley (optional)
• 3 cloves garlic, finely chopped
• 1/4 cup apricot jam
• 1 tbsp Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 cup chicken broth

Preparation:

1. Preheat oven to 190°C.
2. Rinse the chicken with cool water and pat dry with paper towels. Place the chicken breast-side up on the grill. Season the cavity with salt and black pepper. Tuck the wing tips under the back.
3. In a small bowl, combine 4 tablespoons of butter, parsley, if using, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Loosen the skin on the chicken breast by gently inserting your fingers underneath. Rub the outside of the chicken with about 1 tablespoon of the butter mixture.
4. Rub the remaining mixture under the skin of the chicken breast. Season the chicken with additional salt and pepper. Bake the chicken for 1 hour and 15 minutes.
5. Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Use a spoon to remove the garlic from the pan and discard. Add the apricot preserves, mustard, and vinegar and cook, stirring, until heated through, about 2 minutes. Set aside to cool until ready to glaze the chicken.
6. Increase the oven temperature to 425°F (220°C). Remove the chicken from the oven and brush it evenly with the apricot glaze. Continue roasting until a meat thermometer inserted into the chicken thigh registers 165°F (71°C), about 15 more minutes.
7. Tilt the chicken so the juices drain into the roasting pan. Transfer the chicken to a cutting board and cover loosely with foil.
8. Pour the pan juices into a grease separator or glass measuring cup. Skim off any fat from the surface and discard. Pour chicken broth into the pan and place directly on the burner over medium heat.
9. Add the skimmed juices to the pan and cook, stirring with a wooden spoon and scraping up any browned bits, until the sauce is hot, about 2 minutes. Strain, pour into a gravy boat, and season with salt and pepper to taste. Slice the chicken and serve with the sauce.