Serves 2 - 4
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!