Apricot Roasted Chicken and Beets with Fall Vegetables by
Clareareeves
Ingredients
4 small carrots, peeled and cut into 1-inch pieces
2 large beets, peeled and cut into 1-inch cubes
2 large fennel bulbs, tops removed, each cut into 8 wedges
2 tablespoons olive oil
1/4 cup apricot jam mixed with 2 tablespoons warm water
1 whole chicken, split
1 lemon, cut into wedges
Salt and Pepper to taste
4
small carrots, peeled and cut into 1-inch pieces
2
large beets, peeled and cut into 1-inch cubes
2
large fennel bulbs, tops removed, each cut into 8 wedges
2
tablespoons olive oil
1/4 cup
apricot jam mixed with 2 tablespoons warm water
1
whole chicken, split
1
lemon, cut into wedges
Instructions
Heat oven to 450.
In a heavy baking pan, toss vegetables with oil and half of jam mixture. Season with salt and pepper. Roast for 10 minutes.
Add chicken pieces and lemon wedges to roasting pan, season with salt and pepper, and return to oven. Roast for 20 minutes.
Remove pan from oven and glaze chicken in remaining apricot mixture.
Return to oven until cooked through, about 20 more minutes.
