Easy Golden Roast Chicken

Easy Golden Roast Chicken

Posted by Kim McCosker on

Easy Golden Roast Chicken

Serves 4 serves


  • 2 kg whole chicken
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup apricot preserves


  • Mix together the cumin and cinnamon and add 1½ teaspoons sea salt.
  • Rub the mix all over the chicken.
  • Let sit for at least one hour (even overnight in the refrigerator).
  • Preheat oven to 180°C. Place the chicken in a roasting pan, breast-side up and loosely cover with foil.
  • Cook for 30 minutes. Remove foil and cook for another 20 minutes.
  • Meanwhile, heat the apricot jam in a small saucepan until warm and runny.
  • Remove the chicken from the oven, and baste well with the apricot jam.
  • Increase the oven temperature to 200°C.
  • Return the chicken to the oven and cook for an additional 10 minutes, basting the chicken again halfway through, until the glaze is bubbling and ‘golden’.
  • Remove from oven and let rest for 15 minutes before serving.

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