Roast Chicken with Apricot Walnut Loaf

Serves 6 – 8


60 ml (4 T) Huletts Treacle Sugar

60 ml (4 T) butter

60 ml (4 T) apricot jam

3 ml (½ t) ground black pepper

5 ml (1 t) salt

60 ml (4 T) fresh orange juice


Apricot walnut loaf:

4 slices bread

200 g soft dried apricots

5 parsley sprigs

200 g walnuts, toasted

2 cloves garlic, crushed

2 extra large eggs

60 ml (4 T) butter, melted

15 ml (1 T) Huletts Treacle Sugar

5 ml (1 t) ground pepper

8 ml (1 ½ t) salt

  1. Preheat the oven to 180°C. 1 x Roasting Dish with Lid
  2. Truss the chickens by tying the legs together with string so that they cross over.
  3. Place the chickens in the roasting dish.


  1. Place all the ingredients in a small saucepan and heat over a low heat, whisking until well combined.
  2. Brush the chickens with the glaze at least 3 times, roasting for 1 hour or until done.
  3. Open the roasting pan and allow the chickens to brown.

Apricot walnut loaf:

  1. Place the bread in the food processer and whizz to make crumbs. Add all the remaining ingredients and blend, leaving it a bit chunky.
  2. Press the mixture into 2 small greased loaf tins and bake with the chicken in the oven for 30 minutes.
  3. Slice and serve on the side with the chicken.

Hint: Serve the chicken with a starch and vegetables of your choice. Make a gravy using the chicken juices and glaze from the roasting pan, mixed with a little brown onion soup powder.