• Partnered with
  • Easy
  • Serves 5
  • 20 mins prep
  • 45 mins cook
  • 12 hours marinate

Lucy's apricot chicken

Apricot chicken

A signature family dish served to warm up chilled souls in the depths of winter. This is a lighter version using fresh late-summer apricots and Mediterranean flavours. Recipes and styling by Fiona Hugues. Photography by Jani Shepherd. Gatherum Collectif.


Apricot chicken

  • 1 free-range chicken, butterflied
  • 1/4 cup red wine vinegar
  • 1/4 cup soft brown sugar
  • 1/4 cup white wine
  • 3 tbsp olive oil
  • 2 cloves garlic, sliced
  • 2 tbsp capers in juice
  • 1 tsp dried basil (or ½ tsp dried thyme or a few sprigs fresh thyme)
  • 2/3 cup sicilian green olives
  • 8 small ripe apricots


  1. Place everything except the olives and the apricots in a large ziplock bag, add salt and pepper to season, seal the bag and swirl around to mix. Leave in the refrigerator overnight to marinate.
  2. The next day, preheat the oven to 170°C fanbake.
  3. Carefully remove chicken from bag and lay in a shallow roasting tray then pour the marinade over and around it. Place the olives and apricots around the tray.
  4. Roast in the oven, basting with the juices once or twice, for around 40-45 minutes until chicken is golden and the juices run clear when the thickest part of the flesh is pierced with a knife.
  5. Remove from oven and leave to rest for at least 10 minutes.
  6. Serve with a green salad and crusty bread to mop up the juices.
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