Fruit-Glazed Roast Chicken

1. 1

   Place four lemon quarters in body cavity of each chicken. Skewer chicken openings; tie drumsticks together. Place chickens, breast side up, on a rack in a large roasting pan; bake at 375u00b0 for 1-1/2 hours or until a thermometer reads 180u00b0.

2. 2

   Meanwhile, in a food processor, combine the broth, vinegar, lemon juice, apricots, brown sugar, raisins, ginger and salt. Process until smooth; set aside.

3. 3

   In a small saucepan, bring sugar and water to a boil over medium-high heat. Reduce heat to medium; cook, uncovered, for 7 minutes or until thickened. Meanwhile, in a large bowl, combine the pears, peaches, apricots and prunes; pour hot syrup over fruit. Let stand 10 minutes; drain and set aside.

4. 4

   Remove chickens from oven; spread with apricot mixture. Return to the oven for 10-15 minutes or until bubbly. Let stand 10 minutes before carving.

5. 5

   Thicken pan drippings for gravy if desired. Place chickens on serving platter; spoon fruit mixture around chickens. Garnish with lemon leaves if desired. Serve with gravy if desired.

* Per serving · 4 servings · Values may vary.