Apricot roast chicken with root vegetables
Roast
We're really trying to think outside of the box (jar?) when it comes to all this jam we have. Because you can only eat so much toast. Our abundant jars of fig and peach and pepper preserves need to be used somehow, and I've been looking for creative uses for them. So far I've found the apricot jam to be the most versatile. It's great on grilled cheese, and as we discovered with this recipe, it makes a fabulous glaze for chicken. But, alas! There is only one jar left. I totally should have made more. You can really mix it up with the vegetables here - while the original recipe called for acorn squash, fennel, and parsnip, we added in some sweet potato and butternut squash. So long as the vegetables you choose tend to cook at about the same speed, you're free to add in just about anything. Now if we could just find an equally creative use for the fig jam, we'd be in business. Any ideas?
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