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

This is the perfect Sunday dinner! 15-20 minutes prep and made in one pan! Whole 30 version offered.

Course Main Course
Cuisine American
Keyword easy dinner recipe, kid-friendly recipes, Whole30 recipe
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings 4 servings
Author Linda Spiker


  • 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


  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.
  2. 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.
  3. 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.
  4. Place roasting pan, lid on in oven for 2 hours.
  5. After 2 hours, remove lid to brown chicken and baste every 4-5 minutes for fifteen minutes.
  6. Remove from oven and let rest for 10 minutes before carving.