- Egg free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Seafood free
- No added sugar
- Over 4 serves veg or fruit
- Shellfish free
We’ve given retro apricot roast chicken a makeover, while keeping it light on your hip pocket.
- Serves4, with leftovers
- Cook time1 hour 40 minutes
- Prep time15 minutes, + 10 mins resting time
Ingredients
- 2kg Coles RSPCA Approved Whole Chicken
- 405ml can apricot nectar
- 35g pkt French onion soup mix
- 2 brown onions, cut into wedges
- 2 carrots, peeled, coarsely chopped
- 200g pkt Coles Turkish Dried Apricots
- 1 1/2 cups (300g) couscous
- 1 1/2 cups (375ml) boiling water
- 30g baby spinach leaves
- Coriander sprigs, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Turn the chicken, breast-side up, and use a large sharp knife to cut in half.
Step 2
Combine the apricot nectar, soup mix, onion, carrot, dried apricots and 1 cup (250ml) water in a roasting pan. Add the chicken, skin-side down. Roast for 50 mins. Turn chicken over and add 1 cup (250ml) water to the pan, stirring into the sauce. Roast for a further 50 mins or until chicken is golden and cooked through. Season with pepper and set aside for 5-10 mins to rest.
Step 3
Meanwhile, place couscous in a large heatproof bowl. Pour over boiling water. Cover and set aside for 5 mins or until the liquid is absorbed. Use a fork to separate grains. Stir in spinach. Season.
Step 4
Sprinkle chicken with coriander and serve with couscous mixture.
Whole roast apricot chicken
- Serves4, with leftovers
- Cook time1 hour 40 minutes
- Prep time15 minutes, + 10 mins resting time
Ingredients
- 2kg Coles RSPCA Approved Whole Chicken
- 405ml can apricot nectar
- 35g pkt French onion soup mix
- 2 brown onions, cut into wedges
- 2 carrots, peeled, coarsely chopped
- 200g pkt Coles Turkish Dried Apricots
- 1 1/2 cups (300g) couscous
- 1 1/2 cups (375ml) boiling water
- 30g baby spinach leaves
- Coriander sprigs, to serve
Description
We’ve given retro apricot roast chicken a makeover, while keeping it light on your hip pocket.
Method
Step 1
Preheat oven to 180°C. Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Turn the chicken, breast-side up, and use a large sharp knife to cut in half.
Step 2
Combine the apricot nectar, soup mix, onion, carrot, dried apricots and 1 cup (250ml) water in a roasting pan. Add the chicken, skin-side down. Roast for 50 mins. Turn chicken over and add 1 cup (250ml) water to the pan, stirring into the sauce. Roast for a further 50 mins or until chicken is golden and cooked through. Season with pepper and set aside for 5-10 mins to rest.
Step 3
Meanwhile, place couscous in a large heatproof bowl. Pour over boiling water. Cover and set aside for 5 mins or until the liquid is absorbed. Use a fork to separate grains. Stir in spinach. Season.
Step 4
Sprinkle chicken with coriander and serve with couscous mixture.