1 large chicken
garlic salt to taste
1 tsp white pepper
1 tsp crushed dried rosemary
1/2 cup apricot jam (I used a kind made with apple and pear juice and no added sugar)
Spray a roasting pan with olive oil spray. Put down a piece of parchment in the bottom and spray that as well. Salt and pepper the chicken. sprinkle dried rosemary over all, and rub in. Heat up the apricot jam until it is approximately the consistency of honey, and drizzled over the entire chicken. Roast at 350 until when you skewer it with a fork or knife the juices run clear (about 1-2 hours depending on the size of the chicken). Serve with Avocado and Pear salad. YUM!!
garlic salt to taste
1 tsp white pepper
1 tsp crushed dried rosemary
1/2 cup apricot jam (I used a kind made with apple and pear juice and no added sugar)
Spray a roasting pan with olive oil spray. Put down a piece of parchment in the bottom and spray that as well. Salt and pepper the chicken. sprinkle dried rosemary over all, and rub in. Heat up the apricot jam until it is approximately the consistency of honey, and drizzled over the entire chicken. Roast at 350 until when you skewer it with a fork or knife the juices run clear (about 1-2 hours depending on the size of the chicken). Serve with Avocado and Pear salad. YUM!!
Avocado and Pear Salad
1/2 ripe avocado
1/2 ripe pear (I recommend Bosc or Anjou)
1 T balsamic vinaigrette
Slice, drizzle with dressing, mix, serve!
(Serves One)
This would be really good with a little bleu cheese crumbled on top, but alas I have given up cheese, it would also be good with a little orange zest, but that would be too high oxalate, and I didn't have any red onion which would have been delectable, sigh...And yet it still turned out very good with none of the above. :)
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