Relentless Inquiry

Cover and roast at 375 F for approximately an hour and a quarter; uncover, add a little more lemon water, and roast another 15 mins to brown chicken. The sauce is thin, but highly excellent over polenta. Adventurous foodies can whip up a cornstarch emulsion and make the sauce into a true gravy, but we're simple country folk here. 😉

Notes: Place thick sides of chicken outward toward roaster pan edges, thin/rib sides inward. Would add salt if not using kosher chicken. Dried apricots are thick 'turkish style'; if using a drier type, I recommend pre-soaking in hot water beforehand to plump them up.