Roast Chicken & Kiwi with Raspberry Glaze

This recipe was a disappointment, I love all the ingredients independently, but when put together it failed.  The chicken was dry, and the raspberry sauce got too hard.

Roast Chicken & Kiwi with Raspberry Glaze

2 frying chickens, cut into halves

1 t. salt

1/4 t. pepper

1/2 c. butter, melted

1 c. seedless raspberry preserves

1/2 c. white port wine

grate peel of 1 lemon

kiwifruit, peeled and sliced

1. Preheat oven to 400º. 

2. Sprinkle chicken with salt and pepper. Place, skin side up, in a single layer in large shallow pan and brush with butter. 

3. Roast, basting frequently with butter, about 45 minutes or until chicken is tender. Drain off fat. 

4. While chicken is cooking, combine raspberry preserves, wine, and lemon peel in a small saucepan. Cook over low heat about 5 minutes or until slightly thick.

5. Spoon glaze over chicken, top with kiwi slices. Spoon glaze from bottom of pan over chicken and kiwi. Bake about 3 minutes or until kiwi and chicken are well glazed. Makes 4 servings.