Bourbon Glazed Chicken

1. 1

   Preheat oven to 350u00b0F.

2. 2

   In a small saucepan, heat 1 tbsp olive oil, preserves, bourbon and herbs over medium heat for 1 min, or until preserves are melted, stirring occasionally.

3. 3

   Season chicken inside and out. Rub remaining olive oil over skin then truss chicken. Transfer to a rack inside of a large roasting pan. Coat with 1/2 of the peach mixture then roast for 1 hour. Brush with remaining peach mixture and cook for 15 mins, or until a thermometer inserted in the thickest part of the thigh reads 165u00b0F.

4. 4

   Let chicken rest for 10 mins then slice. Transfer to a serving platter and garnish with fresh sage and kumquats.

* Per serving · 4 servings · Values may vary.

No additional tips available.