Tuesday, September 20, 2011

Rosh Hashanah Herbed Roasted Chicken with Apples

This recipe is inspired by the classic British combination of roasted pheasant with apples and herbs. It's a perfect fall recipe and is sure to help wish your family and guests a sweet new year.

3 tart apples, cored and quartered
3 carrots, cut into 2-inch pieces
2 sweet potatoes, peeled and cut unto 2-inch pieces
1 leek, peeled, cleaned and roughly chopped
2 medium onions, quartered
1 whole head fresh garlic, halved
8 sprigs fresh rosemary
8 sprigs fresh thyme
Salt and pepper, to taste
4 tablespoons olive oil
2 tablespoons all purpose flour
1-2 cup apple cider or apple juice
1 whole chicken (4 to 5 pounds)

Preheat oven to 425 degrees.

Arrange apples, vegetables and garlic at the bottom of a deep roasting dish or cooking tin. Chop four each of the rosemary and thyme leaves and add them to the apples and vegetables. Season with salt and pepper.

Pat the chicken dry. Place several apple pieces inside the chicken cavity as well as the remainder of the rosemary and thyme sprigs. Truss the chicken legs if you wish, or position the legs under the wings. Season the bird generously with salt and pepper and rub all over with 2 tbsp of olive oil. Place chicken on top of the apples and vegetable, breast side up.

Roast uncovered for 1 hour and 15 minutes. Remove chicken from oven to rest, covered lightly with foil, and return apples and vegetables to the oven for 10-20 additional minutes until golden.

To make a pan sauce, combine 2 tbsp olive oil and 2 tbsp flour in a pan and mix continuously on top of the stove over low heat until a paste is formed and bubbling (approximately one minute). Slowly add the roasted chicken juices from the bottom of the roasting pan and as much apple cider as you like. Season to taste with salt and pepper. Cool and refrigerate or keep sauce warm until ready to serve.

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