Ingredients Meat & Poultry Chicken Chicken Breast Recipes Apricot Roast Chicken with Vegetables 3.0 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 27, 2021 Print Rate It Share Share Tweet Pin Email Servings: 4 An apricot glaze sweetens roast chicken and winter vegetables. Ingredients 2 small carrots, peeled, cut on the diagonal into 1-inch pieces 2 small beets, each cut into 6 wedges ½ 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 ¼ 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 ½ pounds total) ½ lemon, cut lengthwise into 4 wedges Directions Heat oven to 450 degrees. In a large bowl, toss vegetables with 2 tablespoons oil, 2 tablespoons apricot-jam mixture, and thyme leaves; season to taste with salt and pepper. Arrange in a 9-by-13-inch glass baking pan; roast for 10 minutes. Meanwhile, in a large skillet, heat remaining teaspoon oil over medium-high heat; season chicken, and brown, 4 minutes. Remove from heat; fill cavities between breast halves with lemon, thyme branches, and fennel tops. Place chicken, skin side up, in a roasting pan, with vegetables around it; roast 15 minutes. Brush chicken with remaining jam; add 6 tablespoons water to pan. Roast until vegetables are tender and chicken is well browned, about 20 minutes. Discard lemon, thyme, and fennel. Bone each breast half with a sharp knife: Cut along breastbone, scraping rib cage with knife; remove meat with your fingers. Arange meat and vegetables on a serving dish. Pour pan juices over, and serve. Rate it Print