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"Roasted Apricot Chicken with Herbs de Provence" ~ An Organic Kitchen Favorite
THE ORGANIC KITCHEN13Ingredients
3Hours
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Ingredients
US|METRIC
5 SERVINGS
- 6 lb. roasting chicken
- 10 new potatoes (small white or rose, left whole)
- 12 carrots (peeled and cut into 2-3 inch pieces)
- 10 shallots (peeled, if small leave whole, if large cut in half)
- 2 stalks celery (thinly sliced)
- 2 oranges (juice, 1 sliced thinly, the other juiced)
- 12 dried apricots (Whole 30er's omit dried fruit if it will awaken your sugar dragon!)
- dried cranberries (or cherries, small handful)
- 2 Tbsp. apricot preserves (sugar free)
- olive oil
- sea salt (We use Maldon's sea salt here at The OK)
- freshly ground pepper
- Herbs de Provence (a combination of rosemary, thyme, fennel, lavender and savory)
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