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

This meal is a family favorite! l make it for Sunday dinner almost every week.  It tastes amazing, makes the house smell heavenly, is made in one pan and takes only 20 minutes to prep! Grain and dairy free to boot!

Roasted Apricot Chicken from The Organic Kitchen


Roasted Apricot Chicken from The Organic Kitchen
Dried apricots, orange slices, carrots, potatoes, celery, and shallots caramelized to sweet sweet perfection! To see how to make this amazing and easy dish watch my 3 minute video tutorial here:) Recipe below.

Roasted Apricot Chicken from The Organic Kitchen

I use a reusable silicone tie to bind the chicken legs but string works fine too.

Roasted Apricot Chicken from The Organic Kitchen

Baste…baste…baste…this makes the skin a gorgeous crispy brown.

Roasted Apricot Chicken from The Organic Kitchen

Then carve and serve. Yep, there’s a tutorial for that too!

Recipe: “Roasted Apricot Chicken with Herbs De Provence”

You will need:  roasting pan with lid, sea salt (We use Maldon’s sea salt here at The OK) and Herbs de Provence (affiliate links). 

5.0 from 2 reviews
"Roasted Apricot Chicken with Herbs de Provence" ~ An Organic Kitchen Favorite
Prep time
Cook time
Total time
This is the perfect Sunday dinner! 15-20 minutes prep and made in one pan! Preheat oven to 350
Recipe type: Dinner
Cuisine: American
Serves: 4-6
  • 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 30er's 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 Maldon's sea salt here at The OK)
  • Freshly ground pepper
  • Herbs de Provence (a combination of rosemary, thyme, fennel, lavender and savory)
  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 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.


More Roasted Chicken Recipes:

Be sure to use giblets, chicken ‘frame’ (carcass) and any bone scraps to make broth (my recipe) Many more delicious recipes can be found in my cookbooks available in hardcover and ebook here. For more roasted chicken recipes click here. Enjoy! ~ Linda Spiker

If you need a good non toxic ceramic pan I recommend Xtrema Ceramic !


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All photos and recipes are copyrighted by Linda Spiker.

Post tags: Gluten free, grain free, dairy free, paleo, whole 30

27 thoughts on ““Roasted Apricot Chicken with Herbs de Provence” ~ An Organic Kitchen Favorite

  1. tried this recipe twice now — total crowd pleaser, super easy, never fails to be delicious and present beautifully.

  2. Hello Linda. With the chicken apricot recipe how do you think it would taste with turkey? since I don’t like chicken?? Thanks Jennie

  3. This recipe looks delicious and I want to try it. Is there a good substitute for the oranges? Will it taste just as good without them?

    • Hello:) You could just leave the oranges out…but I wouldn’t! Unless of course and allergy is involved. The dish will still be delicious, but I would personally miss the hint of orange.

  4. I tried this recipe last night for dinner. We loved it! Chicken was tender and very flavorful. My husband and I have just embarked on ‘real eating’ our eyes have been opened and this will be a staple meal for us. Thanks!!

    • I don’t think so. If you try it you would have to use multiple layers of foil, but even then I am not sure it would hold the heat in and your chicken might be dry. Target has pans with a lid for under $20!

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