Roasted Chicken and Roots with Apricot

Roasted chicken always makes me think of Sunday dinner. Here’s a simple recipe packed full of vitamins and minerals. The apricots add a nice variation on an old classic!

Get creative. If you aren’t an apricot fan then leave them out and add some fresh rosemary and thyme to the mix. There are no rules! Just have fun in the kitchen and enjoy clean eating.


o 2-3 boneless, skinless chicken breasts

o 2 carrots, peeled and cut into 1-inch pieces

o 2 beets, each cut into 1-inch pieces

o 1 butternut squash, peeled & seeded, cut into 1-inch pieces

o 2 ½ TBSP extra virgin olive oil

o ½ cup dried apricots

o 2 TBSP water

o Sea salt and pepper to taste (optional)


Heat oven to 450 degrees. In a large glass bowl, stir cut vegetables with 2 TBSP of the olive oil. Pour prepared vegetables into a glass baking dish in a single layer; roast for 10 minutes (vegetables will not yet be all the way tender).

In a large pan on medium, heat the remaining olive oil (approx.. ½ TBSP); cook chicken on both sides, approximately 4 – 5 minutes each, until lightly brown. Remove from pan.

Add the chicken to the vegetables in the glass baking dish; add the dried apricots and 2 TBSP water. Season lightly with salt and pepper, if desired.

Cover with foil and roast chicken, vegetables and apricot together, 15 minutes. For the last 5 minutes, remove foil. Serve together, including cooking juices if you like.

This is the ultimate Fall comfort food!

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