Bearfort’s Apricot Roasted Chicken and Vegetables Recipe

Winter, summer, spring or fall Bearfort’s apricot chicken recipe is an often requested dish here at the lodge

A couple of carrots peeled and cut on diagonal 1 inch pieces
A couple small beets cut into wedges
A small sweet dumpling squash or acorn squash cut into wedges
A medium parsnip, peeled, cut diagonal in pieces
A large fennel bulb cut into wedges (tops reserved)
A few of splashes olive oil
a ladle of apricot jam mixed with a splash of warm water
Three fingers fresh thyme leaves (stalks reserved for stuffing)
Salt and freshly ground pepper to taste
2 whole chicken breast bone-in w/skin
Half lemon cut into wedges.

Pre-heat oven to 450. Toss veggies with a splash or two of olive oil and two glops of the apricot mixture and thyme leaves – season to taste. Arrange in a large glass pan and roast for 10 min.

Meanwhile heat remaining with a teaspoon oil over medium high heat, season chicken and brown 4 min. Remove from heat and fill cavities between breast halves with lemon thyme stalks and fennel tops.

Place chicken skin side up in the pan with veggies around it and roast for 15 min. Brush chickens with remaining jam and add a splash of water to the pan. Roast until veggies are tender and chicken is well browned (about 20 min). Discard lemon thyme and fennel. Bone each breast half with sharp knife and arrange meat and veggies on serving dish then pour pan juices over and serve.

Cautionary Note: Cooking by hand – is just that – cooking by hand. I cook by hand so my recipes are generally a hand of this and a hand of that. A finger is as much of that item that you can hold on top of an outstretched finger. A palm is that which you can hold in the palm of your hand. A hand is that which you can hold on your hand flat with fingers stretched out. – come on folks — work with me here…. set the measuring cup aside, put down the measuring spoons and get cooking.

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