Roast Chicken & Kiwi with Raspberry Glaze
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
raspberry glaze
|
* |
| Chicken | |||
| 2 | each |
whole chicken
halved |
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | cup |
butter
melted |
|
| 4 | medium |
kiwi fruit
peeled, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
raspberry glaze
|
* |
| Chicken | |||
| 2 | each |
whole chicken
halved |
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 59 | ml |
butter
melted |
|
| 4 | medium |
kiwi fruit
peeled, sliced |
*
|
Directions
Sprinkle the chicken with salt and pepper.
Place the chicken, skin side up, in a single layer in a large shallow baking pan.
Brush some butter over the chicken then bake in a 400℉ (200℃) oven, basting frequently with butter, for about 45 minutes or until the chicken is fork tender.
Drain off the fat.
Spoon glaze over the chicken.
Repeat glazing procedure using sauce that gathers in the pan.
Top with kiwi slices, using 1 kiwi per half chicken.
Return to oven and bake about 3 minutes or until fruit and chicken are well glazed.
