Preparation Time:20 minutes
Cook Time:40 minutes
Placing the stuffing under the skin allows the skin to crisp while keeping the meat moist and tender.

Apricot and Almond Roasted Chicken

Preheat oven to 350°F. Melt 2 tablespoons of the butter in a medium nonstick skillet over medium heat. Add leek; cook and stir 3 minutes or until wilted. Stir in apricots, almonds, breadcrumbs, and 1/4 teaspoon each of the thyme, salt and pepper. Remove skillet from heat; set aside.

Rinse chicken and pat dry with paper towels. Carefully loosen (but do not remove) skin. Spread one-fourth of the apricot mixture evenly under the skin. Place chicken, skin side up, in a shallow baking dish; set aside.

Place oil in a small bowl. Melt remaining 1 tablespoon butter; whisk into oil. Brush on chicken; sprinkle with remaining thyme, salt and pepper.

Place chicken in oven. Bake 35 to 45 minutes or until an instant-read thermometer registers 165°F. Serve hot.

Nutrition Facts
Serving Size 1
Amount Per Serving
Calories 315Calories from Fat 185
% Daily Value*
Total Fat 21g32%
Saturated Fat 8g38%
Cholesterol 73mg24%
Sodium 641mg27%
Potassium 322mg 
Total Carbohydrate 12g4%
Dietary Fiber 2g8%
Protein 21g 
Vitamin A 21%
Vitamin C 5%
Calcium 5%
Iron 11%
Omega3 0.21g
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.