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1
Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry.
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2
Place the chicken in a roasting pan on a rack, breast side up.
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3
Sprinkle the cavity of the chicken with salt and pepper.
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4
Tuck the wing tips under the back of the chicken.
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5
Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
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6
Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin.
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7
Rub outside of the chicken with about 1 tablespoon of the butter mixture.
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8
Rub the remaining mixture under the skin of the chicken breast.
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9
Sprinkle chicken with additional salt and pepper.
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10
Roast the chicken for 1 hour 15 minutes.
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11
Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat.
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12
Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes.
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13
Spoon the garlic out of the saucepan and discard.
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14
Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes.
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15
Set aside to cool until ready to glaze the chicken.
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16
Increase the oven temperature to 425 degrees F. Remove the chicken from the oven and brush evenly with the apricot glaze.
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17
Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more.
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18
Tip the chicken so the juices run into the pan.
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19
Transfer the chicken to a cutting board and loosely tent with foil.
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20
Pour the juices from the pan into a degreasing cup or glass measuring cup.
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21
Pour or spoon off excess fat and discard.
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22
Add the chicken broth to the roasting pan and place directly on a burner over medium heat.
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23
Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes.
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24
Strain and pour into a gravy boat and season with salt and pepper.
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25
Carve the chicken and serve with the sauce.
