Roast Chicken with Apricot Glaze

cooking.nytimes.com

Kelsy W

Mom, college student, work part time, backpacker. InstaPot. Kosher style. Make ahead.

1 (4-pound) chicken, at room temperature

Kosher salt and ground black pepper

1 lemon, halved

1 small onion, chopped

8 sprigs fresh thyme

4 tablespoons olive oil

3 to 5 cups chicken broth

5 garlic cloves (4 of them crushed, 1 of them minced)

4 tablespoons unsalted butter, softened

4 tablespoons apricot preserves

1 shallot, finely chopped

⅓ cup red wine vinegar

1 cup dried apricots, sliced

1 cup roasted salted pistachios, whole or coarsely chopped (optional)

Directions at cooking.nytimes.com

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