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1
Preheat the oven to 450.
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2
In a small bowl, cover the apricots with boiling water and let stand until softened, about 15 minutes.
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3
Drain the apricots; discard the water.
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4
In a food processor, puree the apricots with the butter until smooth.
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5
Scrape into a small bowl, add the thyme and season with salt and pepper.
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6
Transfer 1/4 cup of the apricot butter to another small bowl and whisk in 3 tablespoons of the oil to make a glaze.
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7
Place the chicken on a rack set over a rimmed baking sheet.
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8
Season the cavity with salt and pepper.
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9
Squeeze the lemon halves all over the chicken, then stuff them in the cavity and tie the legs together with twine.
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10
Rub the remaining 2 tablespoons of oil all over the chicken and season with salt and pepper.
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11
Carefully pour the broth onto the baking sheet.
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12
Roast the chicken for 35 minutes, until golden.
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13
Brush with half of the apricot glaze and roast for 10 minutes.
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14
Brush with the remaining glaze and roast for 5 to 10 minutes longer, until an instant-read thermometer inserted in the thigh registers 165.
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15
Tilt the chicken to release the juices from the cavity, then transfer the chicken to a surface and let rest for 15 minutes.
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16
Strain the juices into a bowl; skim off the fat.
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17
Season with salt and pepper.
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18
Carve the chicken and serve with the pan jus and remaining apricot butter.
