Fruit-Glazed Roast Chicken

• 2 lemons, quartered
• 2 broiler/fryer chickens (3 to 3-1/2 pounds each)
• 1/3 cup chicken broth
• 3 tablespoons cider vinegar
• 2 tablespoons lemon juice
• 3/4 cup dried apricots
• 3 tablespoons brown sugar
• 2 tablespoons golden raisins
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup water
• 2 cans (16 ounces each) pear halves, drained
• 1 can (15-1/4 ounces) peach halves, drained
• 1 can (16 ounces) apricot halves, drained
• 1 cup pitted dried plums
• Lemon leaves, optional

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 375u0b0 for 1-1/2 hours or until a thermometer reads 180u0b0.
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. 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. 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. 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.

lemons, chicken broth, cider vinegar, lemon juice, apricots, brown sugar, golden raisins, ground ginger, salt, sugar, water, pear halves, peach halves, apricot halves, lemon leaves

Taken from www.tasteofhome.com/recipes/fruit-glazed-roast-chicken/ (may not work)