Makes: 4 to 6 servings
Total Time: 1 hour and 30 minutes

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

Preparation

1. Heat the oven to 425 degrees. Rinse and pat the chicken dry, then liberally season the skin and inside the cavity with salt and pepper. Set aside.

2. In a large bowl, toss the potatoes, 2 chopped shallots, carrots, parsnip, and apricots with olive oil, 2 tablespoons of apricot jam, and 4 sprigs of thyme. Season with salt and pepper. Arrange in a 9-by-13-inch glass baking dish, and roast for 10 minutes. Remove from the oven.

3. Stuff the chicken with the lemon, shallot quarters, and remaining thyme. Nestle the chicken breast-side up in the center of the baking dish. Roast for 15 minutes, then remove the baking pan from the oven once more. Brush the chicken all over with the non-dairy butter and remaining jam. Pour the chicken stock and apple cider vinegar evenly over the vegetables. Roast for another 45-55 minutes until vegetables are tender, the chicken is browned and has an internal temperature of 165 degrees. If the chicken skin is getting too dark, loosely cover it with aluminum foil in the oven.

4. Remove the baking dish from the oven and let the chicken rest, undisturbed for 10 minutes. Transfer to a cutting board and carve when cool enough to handle. Serve warm with the roasted vegetables.