Ingredients
1
whole chicken (5 to 5 1/2 lb)
1
teaspoon garlic-pepper blend
1/2
cup peach or apricot preserves
Preparation
Heat oven to 375°F. Spray rack in shallow roasting pan with cooking spray. Rinse chicken inside and out with cold water; drain and pat dry with paper towels.
Sprinkle garlic-pepper blend over chicken; place breast side up on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
Bake uncovered 1 hour. Brush chicken with preserves; bake 35 to 45 minutes longer or until thermometer reads 180°F and legs move easily when lifted or twisted. Let stand 5 to 10 minutes before serving.
