Apricot Roast Chicken with Vegetables

Ingredients

Serves 4

  • 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

Description

Martha Stewart Favicon Martha Stewart
View Full Recipe



Found Country:US image description
Back to top