"Roasted Apricot Chicken with Herbs de Provence" ~ An Organic Kitchen Favorite

• Meat

  • 1 6 lb organic roasting chicken, organic

• Produce

  • 10 Carrots, peeled and cut into 2-3 inch pieces
  • 2 stalks Celery
  • 1 Cranberries or cherries, dried
  • 12 Dried apricots, whole
  • 1 Herbs de provence
  • 10 Shallots

• Condiments

  • 2 tbsp Apricot preserves, Sugar Free

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1 Sea salt

• Oils & Vinegars

  • 1 Olive oil

• Drinks

  • 2 Juice, oranges

• Beer, Wine & Liquor

  • 10 Potatoes (small white or rose, new

Found on theorganickitchen.org

Description

Ingredients

• One 6 lb organic roasting chicken
• 10 new potatoes (small white or rose, left whole)
• 10-12 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 (Whole 30ers omit dried fruit if it will awaken your sugar dragon!)
• Dried cranberries or cherries, small handful
• 2 T apricot preserves (sugar free)
• Olive oil
• Sea salt (We use Maldons sea salt here at The OK)
• Freshly ground pepper
• Herbs de Provence (a combination of rosemary, thyme, fennel, lavender and savory)

Directions

• 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 2T olive oil, apricot preserves and juice from half an orange. Brush all sides of chicken with olive oil/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.