Glazed Roast Chicken

• 1 cup white wine or chicken broth
• 1 cup apricot preserves or quince jelly
• 1 tablespoon stone-ground mustard
• 1 broiler/fryer chicken (3 to 4 pounds)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

1. Preheat oven to 375u0b0. 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. 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. Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170u0b0-175u0b0, 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.

white wine, apricot preserves, stoneground mustard, chicken, salt, pepper

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