Apricot Roast Chicken with Root Vegetables

Name: Apricot Roast Chicken with Root Vegetables
Ingredients: 2 small carrots, peeled, cut on the diagonal into 1-inch pieces; 2 small beets, each cut into 6 wedges; 3 small sweet potatoes, cut into wedges; 1 medium butternut squash, peeled & seeded, cut 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; Read more at http://www.loveandoliveoil.com/2010/12/apricot-roast-chicken-with-root-vegetables.html

Apricot Roast Chicken with Root Vegetables was pinched from <a href="http://www.loveandoliveoil.com/2010/12/apricot-roast-chicken-with-root-vegetables.html" target="_blank">www.loveandoliveoil.com.</a>

"Makes 4 servings. Recipe from Martha Stewart...."

INGREDIENTS

•

2 small carrots, peeled, cut on the diagonal into 1-inch pieces

•

2 small beets, each cut into 6 wedges

•

3 small sweet potatoes, cut into wedges

•

1 medium butternut squash, peeled & seeded, cut 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

•

Read more at http://www.loveandoliveoil.com/2010/12/apricot-roast-chicken-with-root-vegetables.html

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes