Bourbon Peach-Apricot Glazed Chicken

• 1 (3 1/2-4 lb) whole broiler-fryer chickens
• 2 tablespoons lime juice
• 1 tablespoon orange juice
• Glaze
• 1/2 1/2 cup sugar-free peach-apricot fruit spread or 1/2 cup sugar-free apricot preserves
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons Bourbon or 2 tablespoons orange juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• red pepper flakes, for heat (optional)
• fresh parsley leaves, garnish (optional)

1. Preheat oven to 375u0b0F.
2. Rinse chicken all over in lime & orange juice.
3. Pat chicken dry.
4. Place chicken, breast side up, on rack in roasting pan.
5. Combine all glaze ingredients in 1-quart saucepan.
6. Cook over medium heat, stirring constantly, until butter is melted.
7. Reserve 1/4 cup.
8. Spoon remaining glaze over chicken.
9. Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown.
10. (If necessary, add water to basting juices to prevent burning).
11. Loosely cover chicken with aluminum foil.
12. Continue baking, basting occasionally, until chicken is no longer pink, about 30 to 45 minutes.
13. Skim fat from pan juices.
14. Combine pan juices with reserved glaze in 1 quart saucepan.
15. Cook over medium-high heat until mixture comes to a boil, about 1-2 minutes.
16. Serve with chicken.
17. Garnish with parsley leaves, if desired.

chickens, lime juice, orange juice, sugar, butter, bourbon, worcestershire sauce, dry mustard, garlic powder, salt, pepper, red pepper, parsley

Taken from www.food.com/recipe/bourbon-peach-apricot-glazed-chicken-152192 (may not work)