Roasted Apricot Chicken and Veggies

The Organic Kitchen

This is a Spiker family Sunday dinner favorite! It’s perfect for holidays and special
occasions. I love it because it’s delicious (the chicken is super moist and the
apricots and onions make it tangy and sweet) it’s easy (15 minutes of prep time)
you pop it in the oven and two hours and 15 minutes later you have an incredible
meal and only one pan to clean! You will need a roasting pan with a lid. Feel free
to play with the amounts of veggies. We love carrots, so I add more carrots and
less potatoes.

Roasting pan with lid and rack
One 6 lb Organic roasting chicken
10 new potatoes (small white or rose, left whole)
10-15 carrots, peeled and cut into 2-3 inch pieces
10 shallots, peeled (if small leave whole, if large cut in half)
2 stalks celery, thinly sliced
2 juice oranges, 1 sliced thinly, the other juiced
12 dried apricots
Dried cherries, small handful
2 T apricot preserves
Olive oil
Sea salt
Pepper
Herbes de Provence

Preheat oven to 350 and place rack in bottom third of oven. Wash
chicken and trim fat around cavity. Place rack in bottom of roasting
pan and set the chicken on it. Combine 2T olive oil, apricot preserves
and juice from half an orange. Brush all sides of chicken with olive oil/
juice/preserve mixture, sprinkle with sea salt, pepper and Herbes De
Provence. Place potatoes, carrots and shallots around the chicken,
season with sea salt, pepper and Herbes de Provance. Toss in
a handful of dried cherries and apricots. Cut one orange into thin
slices and place in roasting pan. Squeeze the juice from the other

half orange over veggies. Cook for 2 hours with lid on. After 2 hours,
remove lid to brown. Cook another 15 minutes basting every 4-5
minutes. Enjoy!