This Roasted Apricot Chicken with Herbs de Provence 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! Really it’s the perfect meal.
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Please Don’t Be Intimidated:
Many people express a little bit if trepidation when it come to roasting a whole chicken. That is, until they try it and realize it’s so easy! Basically, you prep the chicken and the veggies and then pop in the oven to cook. The last 15 minutes you baste. Yeah…that’s it!
I start with a fresh, organic chicken, then surround it with 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.
I use a reusable silicone tie to bind the chicken legs but string works fine too.
Baste…baste…baste…this makes the skin a gorgeous golden brown.
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).
This is the perfect Sunday dinner! 15-20 minutes prep and made in one pan! Whole 30 version offered.
- One 6 lb organic roasting chicken
- 1/4 cup Olive oil (separated)
- 2 Tablespoons apricot preserves
- 2 juice oranges, 1 sliced thinly, the other juiced
- Sea salt
- Freshly ground pepper
- Herbs de Provence, a combination of rosemary, thyme, fennel, lavender and savory
- 10 new potatoes, small white or rose, left whole
- 10-12 carrots, peeled and cut into 2-3 inch pieces
- 6 shallots, peeled (if small leave whole, if large cut in half)
- 2 stalks celery, thinly sliced
- 12 dried apricots (omit dried fruit if on Whole30)
- Dried cranberries or cherries, small handful
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 (if using) 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 (if using). 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
MAY I PLEASE ASK A LITTLE FAVOR?
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All photos and recipes are copyrighted by Linda Spiker.
Post tags: Gluten free, grain free, dairy free, paleo, whole 30
tried this recipe twice now — total crowd pleaser, super easy, never fails to be delicious and present beautifully.
Thanks! It’s a family favorite at our house too!
Hello Linda. With the chicken apricot recipe how do you think it would taste with turkey? since I don’t like chicken?? Thanks Jennie
Hmmmm Give it a try! I bet it would work! Hope all is well and you are loving your new place/life!
Mmm….Can’t wait to try it!
This Roasted Apricot Chicken recipe looks delicious! My family will be trying this recipe. Thank you for sharing.
You are welcome!
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.
I love Roast Chicken. The addition of apricots sounds delicious! I’d love for you to link your recipe to Savoring Saturdays!
Thank you Eva! And of course fell free to link!
This looks delicious. Can I make the recipe with a whole chicken cut into pieces?
I suppose you could but you may wish to cook it less time. If you try it let me know how it works!
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!!
Melanie! That is great. I am so glad you loved it. I hope you will try making broth with the leftovers next! Thanks for your comment. I love hearing success stories:)
That looks fantastic!
Delicious! I love flavoring with fruits- so natural and yummy!
I love when you post pictures and share recipes for whole chickens!! They always look wonderful and I am sure taste even better than they look!!
Thanks Kim. They are one of my favorite things to make:)
If my roasting pan doesn’t have a lid, could I just cover the pan with aluminum foil?
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!
Love adding apricots to a recipe like this one.
Thanks for the tutorial as always.
Looks VERY delicious and do-able!
Thanks Carol! It’s so do-able!
Love this recipe! Apricots and chicken are one of my favorite flavor combos. You are the queen of roasted chicken!
Lol! Good to know I am queen of something!
I love the inclusion of apricots here, how amazing. Want! 🙂
Thanks Megan. It’s a favorite for sure!