Glazed Roast Chicken

1. 1

   Preheat oven to 375u00b0. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving.

2. 2

   Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together.

3. 3

   Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170u00b0-175u00b0, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.

* Per serving · 4 servings · Values may vary.

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