Apricot Roast Chicken with Root Vegetables

INGREDIENTS

• 2 small carrots, peeled, cut on the diagonal into 1-inch pieces
• 2 small beets, each cut into 6 wedges
• 3 small sweet potatoes, cut into wedges
• 1 medium butternut squash, peeled & seeded, cut into 1-inch pieces
• 1 large fennel bulb, cut into 8 wedges, tops reserved
• 2 tablespoons plus 1 teaspoon olive oil
• 1/4 cup apricot jam, mixed with 2 tablespoons warm water
• 2 tablespoons fresh thyme leaves, branches reserved for stuffing
• Salt and freshly ground black pepper
• 2 whole chicken breasts, bone in, skin on (2 1/2 pounds total)
• 1/2 lemon, cut lengthwise into 4 wedges