I love roast chicken, especially when cooked over a bed of root vegetables. It is so easy to prep and always yields impressive results. This recipe is amazingly easy and perfect for an autumn Sunday dinner. I adapted this recipe from the Organic Kitchen, I even used an organic whole chicken because I got one in the meat sale bin. It was so much smaller than the franken chickens I am used to, which meant that it actually worked for a weeknight meal because it cooked up so quickly. The sweet orange and apricot glaze made for delicious chicken skin.
One whole chicken
3 tablespoons olive oil, divided
2 tablespoons apricot preserves
1 orange, half sliced and half juiced
1 teaspoon Herbes de Provence
5 red potatoes, halved
8 carrots, peeled and cut into 2 inch pieces
4 shallots, peeled (if small leave whole, if large cut in half)
2 stalks celery, chopped
Preheat the oven to 350 degrees. Clean the chicken, removing all giblets. Place the chicken in a roasting pan. Whisk together 2 tablespoons of the olive oil, the orange juice and apricot preserves in a small bowl, brush the mixture on all sides of the chicken and stuff the juiced orange half in the cavity. Sprinkle the chicken with half of the Herbes de Provence, ½ teaspoon salt and ¼ teaspoon pepper. Layer the potatoes, carrots, shallots and celery around the chicken, toss with the remaining tablespoon of olive oil. Sprinkle with the remaining Herbes de Provence, ½ teaspoon salt and ¼ teaspoon pepper. Place the roasting pan in the oven and roast for 20 minutes per pound, until the temperature of the thickest part of the thigh reaches 155 degrees. Remove from the oven, tent with foil and let rest for 10 minutes. Carve and serve.
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