6-lb roasting chicken
2 Tbsp apricot preserves
2 Tbsp olive oil
Sea Salt and freshly ground black pepper
Herbes de Provence
1-lb baby potatoes
1 pkg baby carrots
2 stalks celery, cut into 2-inch pieces
1 Vidalia Onion, cut into 8 wedges
2 large oranges, 1 sliced and 1 juiced
1 pkg dried apricots
handful of dried cranberries
Preheat oven to 350^F and place the rack in the bottom third of the oven. Wash the chicken, remove giblets and trim fat around cavity. Place the chicken in a large roasting pan.
In a small bowl whisk olive oil, apricot preserves and juice from half an orange. Brush the mixture all over the chicken then season it generously with sea salt, pepper and Herbes de Provence.
Place the potatoes (whole if small, otherwise cut them in half), carrots, celery and onion wedges around the chicken. Squeeze juice from the remaining halved orange over the veggies and season them with sea salt, pepper and Herbes de Provence. Toss in a handful of dried cranberries and the apricots. Place the thinly sliced orange over the veggies and cover the pan with the lid (or seal with foil).
Bake at 350^F for 2 hours. Remove the lid (or foil) and continue roasting until the chicken browns...about 15 minutes, basting every 4-5 minutes with the juices in the pan.
Remove from the oven and let rest 10 minutes before carving.
I found this recipe on Pinterest and it is very good! I'll definitely make this one again!
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