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1 (4-5 lb.) roasting chicken
1 c. seedless red or green grapes
4 Tbs. Burleson's Pure Honey
1 can (16 oz.) apricot halves in syrup
1/4 c. butter, melted
2 tsp. seasoned salt
1/4 tsp. black pepper
1/2 c. dry white wine
Rinse chicken and pat dry. Toss grapes with 2 Tbs. of honey and spoon into chicken body cavity. Place chicken breast side up on rack in shallow roasting pan. Drain apricot halves, reserving 6 halves and the syrup. In a food processor or blender, process remaining apricots, 2 Tbs. of honey, melted butter, seasoned salt, and pepper. Brush honey mixture over chicken. Pour wine and 1/4 c. of reserved apricot syrup in bottom of roasting pan. Cover chicken loosely with aluminum foil and roast at 350 degrees Fahrenheit for 1-3/4 to 2 hours, or until chicken is tender, basting occasionally with pan drippings. Remove foil during last 30 minutes of roasting. Makes 6-8 servings. Serving suggestion: Garnish serving platter with remaining apricot halves and grape clusters.
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