Apples again. You got it! I have been using apples in my dishes for weeks now and I’m still not tired of them. Give me a few days. I was recently watching an episode of the Rachael Ray Show the week I had picked what seems like 4 buckets of apples. She was making this Roasted Maple and Mustard Chicken and my mouth started watering. I even had every.single.ingredient on hand so I whipped it up for dinner.
My kiddo will do about anything to help me in the kitchen. Most of the time she is very active but when I have poultry, she becomes my audience. She LOVES lemons so I gladly let her help me juice the lemon needed for the chicken.
This dish was SIMPLE to make. There’s also a pretty good chance that I’ll be making it again through the season. Hey..I scored a crazy, good deal on whole chickens so why not make it a few more times?!?
Prep Time | 30 minutes |
Cook Time | 1 hr, 10 minutes |
Servings |
servings
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- 6 Tbs butter, softened
- 3 large potatoes skin-on and cut into wedges
- 3 medium Honeycrisp apples skin-on, cored and cut into wedges
- 2 medium onions peeled and cut into wedges
- 2 tsp salt
- 1 tsp ground pepper
- 1 4-5 lb whole chicken backbone cut and cracked
- Extra Virgin Olive Oil for drizzling
- 3 Tbs maple syrup
- 1/2 cup stone ground mustard
- 8-10 sage leaves, fresh
- 1 Tbs Worcestershire sauce
- 1/4 tsp nutmeg
- 1 Tbs light brown sugar
- 1 lemon zested then juiced
Ingredients
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|
- Preheat oven to 400°F.
- Cut down each side of the backbone of the chicken using poultry shears or kitchen scissors and remove. Flip chicken over and press down on breast bone to crack it.
- Combine in a bowl the apples with lemon zest and juice, nutmeg, brown sugar, salt and pepper.
- Set the chicken on a wire rack and set aside. Place potatoes and onions, and combine them with olive oil, salt, and pepper. Add apples and toss to combine.
- Pat chicken dry with a paper towel and place about a tablespoon of the maple mustard butter under the skin of each breast. Rub the remainder of the butter evenly over the bird.
- Set the coated chicken directly on top (or on a wire rack) of the apples, potatoes and onions and roast 45 minutes to 1 hour, or until it reaches an internal temperature of 165°F.
Recipe adapted from Rachael Ray.