Roasted Chicken With Apricots
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Can opener
- Colander
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Saucepan
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
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