Roasted Chicken With Apricots

Ingredients

• 4-pound chicken, at room temperature
• 1 ½ teaspoon kosher salt plus more for seasoning the chicken, divided
• ½ teaspoon black pepper plus more for seasoning the chicken, divided
• 4 small shallots, 2 chopped into 1 inch pieces, and 2 quartered, divided
• 2 Yukon gold potatoes, chopped into 1 inch cubes
• 2 carrots, peeled and chopped into 1 inch pieces
• 1 parsnip, peeled and chopped into 1 inch pieces
• 1 can of apricot halves, drained or 5-6 fresh apricots, pitted and halved
• 2 tablespoons olive oil
• 4 tablespoons apricot preserves or jam, divided
• 8 sprigs fresh thyme, divided
• 1 lemon, quartered
• 1 stick of non-diary butter, cut into small pieces, at room temperature
• ¼ cup chicken broth
• 3 tablespoons apple cider vinegar