Herb Roasted Chicken with Chicken Mashed Potatoes, Wilted Greens and Stewed Apricots

1 (3 1/2 to 4-pound) whole chicken
1 1/2 tablespoons salt
2 teaspoons black pepper
1 tablespoon minced garlic
1 tablespoon chopped thyme leaves
1/2 tablespoon chopped sage leaves
2 tablespoons chopped parsley leaves (reserve the parsley stems)
1/2 cup olive oil
1 lemon, quartered
2 bay leaves

Quinoa
1 pound  red quinoa
1 Tbsp.  basil, cut julienne
¼ cup chopped dried cherries
1/8 cup toasted pine nuts
¼ diced fennel
4T sherry vinegar
2T extra virgin olive oil 
salt and pepper to taste

Ingredients:
4 Baby Beets
1 Large Red Potato
1 Sweet Potato
1/4 cup Red Onion
1 Apple
1 Tbsp. Fresh Thyme
1/2 tsp.  Fresh Rosemary
1 cup Organic Olive Oil
Roasted Garlic
Salt and Pepper

Ravioli Dough:
1 lb.  All purpose flour
3 each  Egg yolks
1 cup  Water
6 Tbsp. Olive oil

Filling:

1 Lb. Rhubarb stalks, wash, trim ends and discard leaves as they are poisonous
2/3 cup Sugar
1 Tbsp All-Purpose Flour
1 tsp Cinnamon powder
1/2 tsp Orange Zest
1/8 tsp Ground Ginger

Prep Time: 30 minutes

Ingredients:
3 each Blood Oranges
2 each Cara Cara Oranges
4 oz. Poblano Peppers (seeded and very fine julienned)
5 oz. Feta Domestic Cheese, cubed
6 oz.Radishes with tops (quarted, leaving a little of the radish top intact)
12.5 oz. Mint Herb (torn)
2 oz. Extra Virgin Olive Oil
Coarse Sea Salt