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Apricot Roast Chicken with Vegetables

See full recipe on: Martha Stewart



Ingredients

2 small carrots, peeled, cut on the diagonal into 1-inch pieces
2 small beets, each cut into 6 wedges
1/2 small sweet dumpling squash, or acorn squash, cut into 8 wedges
1 medium parsnip, peeled, cut on the diagonal into 1-inch pieces
1 large fennel bulb, cut into 8 wedges, tops reserved
2 tablespoons plus 1 teaspoon olive oil
1/4 cup apricot jam, mixed with 2 tablespoons warm water
2 tablespoons fresh thyme leaves, branches reserved for stuffing
Salt and freshly ground black pepper
2 whole chicken breasts, bone in, skin on (2 1/2 pounds total)
1/2 lemon, cut lengthwise into 4 wedges

Nutrition 4 servings

Per Serving % Daily Value
Calories 692
Fat 34g 53%
Carbs 33g 11%
Protein 61g 123%
Fiber 6g 25%
Cholesterol 181mg 60%
Sodium 276mg 11%
     
Fat
Carbs
Protein

Preparation






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