Roasted Apricot Chicken Dried apricots, orange slices, carrots, potatoes, celery shallots caramelized to sweet sweet perfection..... Ingredients •One 6 lb organic roasting chicken •6 new potatoes (small white or rose, left whole) •8-10 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 cranberries or cherries, small handful •2 T apricot preserves •Sea salt •Freshly ground pepper •Herbs de Provence (a combination of rosemary, thyme, fennel, lavender and savory) Instructions 1.Preheat oven to 350 degrees and place rack in bottom third of oven. Wash chicken, remove giblets (save for making broth later) and trim fat around cavity. Place chicken in roasting pan. In a small bowl whisk apricot preserves and juice from half an orange. Brush all sides of chicken with juice/preserve mixture then generously sprinkle all sides of chicken with sea salt, pepper and Herbs De Provence. Place potatoes, carrots and shallots in the pan around the chicken. Squeeze juice from half an orange over vegetables and season with sea salt, pepper and Herbs de Provence. Toss in a handful of dried cherries and apricots. Cut one orange into thin slices and place in roasting pan. Place roasting pan, lid on in oven for 2 hours. After 2 hours, remove lid to brown chicken and baste every 4-5 minutes for fifteen minutes. Remove from oven and let rest for 10 minutes before carving. *those on program can switch out potatoes for other vegetables like Turnips, ext.
Posted on: Wed, 12 Nov 2014 18:53:43 +0000
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