Roasted Spiced Chicken with Apples
Cookbook author, blogger and Food Network star Molly Yeh likes to celebrate Hanukkah with this easy roast chicken, which gets a double dose of flavorful from baharat, a spice mixture that’s popular in Middle Eastern cooking, and a savory-sweet pan sauce. (The recipe makes more of the baharat than you’ll need, so save the remainder in an airtight container to use later.) Be sure to refrigerate the seasoned chicken for at least 1 hour or up to overnight, which will help the skin crisp in the oven.
Ingredients
For the baharat:
- 1 Tbs. coriander seeds
- 1 Tbs. black peppercorns
- 1 Tbs. cumin seeds
- 1 tsp. whole cloves
- 1/2 tsp. cardamom seeds
- 2 Tbs. sweet paprika
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
1 chicken, about 4 lb. (2 kg)- Kosher salt and freshly ground pepper
- 2 yellow onions, 1 quartered, 1 cut into 1/2-inch (12-mm) pieces
- 4 fresh thyme sprigs, plus 2 tsp. chopped thyme
- 4 fresh rosemary sprigs, plus 2 tsp. chopped rosemary
- 1 1/2 lb. (750 g) Gala apples, cored and cut into 1-inch (2.5-cm) chunks
- 2 Tbs. extra-virgin olive oil
- 1/2 cup (4 fl. oz./125 ml) unfiltered apple cider
- 1 Tbs. apple cider vinegar
- 1/2 cup (4 fl. oz./125 ml) chicken broth
Directions
To make the baharat, in a dry fry pan over medium heat, toast the coriander seeds, peppercorns, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and process until finely ground. Stir in the paprika, cinnamon and nutmeg.
Remove the giblets from the chicken. Pat the chicken dry with paper towels and place, breast side up, on a plate. Season inside and out with 2 Tbs. of the baharat and 2 1/2 tsp. salt. Refrigerate, uncovered, for at least 1 hour or up to overnight.
Preheat an oven to 400°F (200°C).
Place the quartered onion and thyme and rosemary sprigs inside the chicken cavity. In a heavy roasting pan, a 12-inch (30-cm) cast-iron fry pan or a low Dutch oven, combine the chopped onion and apples. Sprinkle them with the chopped thyme and rosemary and 1/2 tsp. salt. Drizzle with 1 Tbs. of the olive oil and toss to coat. Set the chicken, breast side up, on top and rub with the remaining 1 Tbs. olive oil.
Roast the chicken until the juices run clear and an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F (74°C), 70 to 75 minutes. Transfer the chicken to a cutting board and let rest for 15 minutes.
Meanwhile, set the roasting pan over medium heat and cook until the onion and apples begin to sizzle. Add the apple cider and vinegar and simmer until reduced by half, 2 to 3 minutes. Add the broth and simmer, mashing some of the apples with the back of a wooden spoon, until the mixture is thickened but still saucy, 2 to 3 minutes. Season to taste with salt and pepper.
Carve the chicken and serve with the onion and apples. Serves 4.
Recipe courtesy of Molly Yeh, cookbook author, founder of My Name is Yeh and host of the Food Network series Girl Meets Farm