Roast Chicken With Fruit and Pesto

1. 1

   In a medium bowl stir together preserves, apricots and ginger.

2. 2

   Remove 1/3 cup of mixture and place in small bowl.

3. 3

   Stir in pesto; set aside.

4. 4

   Set aside remaining reserve mixture for sauce.

5. 5

   Rinse inside of chicken; pat dry.

6. 6

   Slip your fingers between skin and breast meat of bird.

7. 7

   Spoon some pesto mixture under skin and over breast meat.

8. 8

   Spread some pesto mixture into body cavity.

9. 9

   Rub remaining mixture over outside of chicken.

10. 10

    Twist wingtips under chicken.

11. 11

    Place chicken breast side up in a shallow roasting pan.

12. 12

    Roast uncovered in a 325F oven for one and 1/4 to 2 hours or until drumsticks move easily in sockets and chicken is no longer pink.

13. 13

    Let stand 10 minutes before carving.

* Per serving · 4 servings · Values may vary.