GLAZED SAGE-ROASTED CHICKEN (SUNDAY)

Servings: makes 10 servings from a 5-pound bird

Preparation time: 15 minutes Cooking time: 2 to 2 1/2 hours; standing time: 20 minutes 1 (5- to 7-pound) roasting

chicken, giblets removed 2 bunches fresh sage 1 orange, quartered 1 (15-ounce) can apricot

halves

1/2 cup orange juice

concentrate

Heat oven to 350 degrees. Carefully slide your hand between skin and breast meat of chicken to loosen skin. Place 1 bunch sage leaves under skin. Place second bunch sage leaves and orange quarters into cavity of chicken. Tuck wing tips under and tie legs with kitchen string. Place on rack in roasting pan. Roast 2 to 2 1/2 hours or until thickest part of thigh registers 165 degrees. Meanwhile, drain apricots; reserve 1 cup juice (see NOTE). Discard remaining juice or store for another use. Mix apricot juice with orange juice concentrate; 1 hour into cooking time, pour mixture over chicken. Place apricots around chicken and continue roasting. Remove pan from oven, cover chicken loosely with foil and let stand 20 minutes before carving. Remove apricot halves and serve with chicken; remove skin and skim fat from drippings before serving.

NOTE: If necessary, add water to apricot juice to measure 1 cup.

Per serving (light meat): 219 calories, 34 grams protein, 4 grams fat (16 percent calories from fat), 1.1 grams saturated fat, 11 grams carbohydrate, 90 milligrams cholesterol, 81 milligrams sodium, 1 gram fiber.

Carb count: 0.5.

Per serving (dark meat): 215 calories, 26 grams protein, 7 grams fat (31 percent calories from fat), 1.9 grams saturated fat, 11 grams carbohydrate, 139 milligrams cholesterol, 110 milligrams sodium, 1 gram fiber.

Carb count: 0.5.