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Apricot-Broiled Chicken Halves

chicken - other

2 chickens (each 2-1/2 lb)
1 jar (7-1/2 oz) apricot baby food
1/4 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Small chickens, split and broiled are easy to handle and cook quickly. Using baby food apricot purée makes the tasty tart glaze easy to prepare as well. Split each chicken in half lengthwise; wash and pat dry. Place skin side down in shallow roasting pan; press slightly to flatten for even browning. In small bowl, combine apricot puree, oil, lemon juice, salt and pepper; mix well. Spoon a little of the apricot mixture onto chicken; broil about 7 inches from heat for 25 minutes. Remove from oven, drain off excess fat. Turn chicken over and spread with remaining apricot mixture. Broil, basting occasionally, for 15 to 20 minutes longer or until leg joint moves easily when drumstick is turned, juices run clear when pierced with fork and chicken is golden brown. (Lower oven rack if chicken browns too quickly.)

Contributor: Canadian Living's Light & Easy Cooking - June, 1986

Yield: 4 servings

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