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 crispy brown.
Then carve and serve. Yep, there’s a tutorial for that too!
Recipe: “Roasted Apricot Chicken with Herbs De Provence”
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
- 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
- Dried cranberries or cherries small handful
- 2 T apricot preserves Whole 30'ers omit
- 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
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.