Lucy's 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.

By Fiona Hugues
  • 20 mins preparation
  • 45 mins cooking
  • 12 hrs marinating
  • Serves 5
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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 tablespoon olive oil
  • 2 clove garlic, sliced
  • 2 tablespoon capers in juice
  • 1 teaspoon 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.


Ideally, the chicken should be marinated overnight but if you don’t have time, then marinate it for 2 hours before cooking.