Reviews Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 2 1 star values: 2
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Gallery Apricot Roast Chicken with Vegetables Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 small carrots, peeled, cut on the diagonal into 1-inch pieces 2 small beets, each cut into 6 wedges 1/2 small sweet dumpling squash, or acorn squash, cut into 8 wedges 1 medium parsnip, peeled, cut on the diagonal into 1-inch pieces 1 large fennel bulb, cut into 8 wedges, tops reserved 2 tablespoons plus 1 teaspoon olive oil 1/4 cup apricot jam, mixed with 2 tablespoons warm water 2 tablespoons fresh thyme leaves, branches reserved for stuffing Salt and freshly ground black pepper 2 whole chicken breasts, bone in, skin on (2 1/2 pounds total) 1/2 lemon, cut lengthwise into 4 wedges
Gallery Apricot Roast Chicken with Vegetables
Recipe Summary Servings: 4
Gallery
Apricot Roast Chicken with Vegetables
Apricot Roast Chicken with Vegetables
Apricot Roast Chicken with Vegetables
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 small carrots, peeled, cut on the diagonal into 1-inch pieces 2 small beets, each cut into 6 wedges 1/2 small sweet dumpling squash, or acorn squash, cut into 8 wedges 1 medium parsnip, peeled, cut on the diagonal into 1-inch pieces 1 large fennel bulb, cut into 8 wedges, tops reserved 2 tablespoons plus 1 teaspoon olive oil 1/4 cup apricot jam, mixed with 2 tablespoons warm water 2 tablespoons fresh thyme leaves, branches reserved for stuffing Salt and freshly ground black pepper 2 whole chicken breasts, bone in, skin on (2 1/2 pounds total) 1/2 lemon, cut lengthwise into 4 wedges
Directions
Heat oven to 450 degrees. In a large bowl, toss vegetables with 2 tablespoons oil, 2 tablespoons apricot-jam mixture, and thyme leaves; season to taste with salt and pepper. Arrange in a 9-by-13-inch glass baking pan; roast for 10 minutes.
Meanwhile, in a large skillet, heat remaining teaspoon oil over medium-high heat; season chicken, and brown, 4 minutes. Remove from heat; fill cavities between breast halves with lemon, thyme branches, and fennel tops.
Place chicken, skin side up, in a roasting pan, with vegetables around it; roast 15 minutes. Brush chicken with remaining jam; add 6 tablespoons water to pan. Roast until vegetables are tender and chicken is well browned, about 20 minutes. Discard lemon, thyme, and fennel. Bone each breast half with a sharp knife: Cut along breastbone, scraping rib cage with knife; remove meat with your fingers. Arange meat and vegetables on a serving dish. Pour pan juices over, and serve.
Reviews
Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 2 1 star values: 2
Reviews
Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 2 1 star values: 2
Add Rating & Review
8 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 2 1 star values: 2
8 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 2 1 star values: 2
8 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 2 1 star values: 2
5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 2 1 star values: 2
All Reviews for Apricot Roast Chicken with Vegetables
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Apricot Roast Chicken with Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
