Remember the wonderful organic and farm fresh goods I ordered from Good Eggs NYC from my last post? Well, I created a series of recipes that are holiday inspired for my readers using the ingredients. I’m starting off with this simple roasted chicken using all holiday and fall inspired flavors. This is great substitute for smaller families who think that cooking a huge Turkey is way too much or for those who don’t like Turkey.
Watch out for my next recipe, a Chicken Chorizo Matsu Apple Cornbread stuffing a great twist on a traditional holiday accompaniment.
Apple Cider Glazed Roasted Chicken
Apple Cider Glaze
2 Cups Red Jacket Spiced Apple Cider
1 Tablespoon of balsamic vinegar
¼ Cup maple syrup
Salt and fresh ground black pepper, to taste
½ Cup butter, cold cut into cubes
1. Boil cider, maple syrup, and balsamic vinegar in a small heavy saucepan, until reduced to about ½ cup.
2. Remove from heat and whisk in butter 1 tablespoon at a time, whisking until emulsified. Season with salt and pepper.
3. Let glaze stand until ready to use.
½ Cup Fresh Oregano
½ Cup Fresh Rosemary
½ Cup Fresh Thyme
4 Garlic cloves, whole
1 Lemon, quartered
1 Onion, quartered
Organic Roasting Chicken, about 3-4 lbs.
1 Teaspoon Garlic Powder
2 Teaspoons Mrs. Dash Spicy seasoning
1 Teaspoon of Sweet Paprika
1 Tablespoon Coarse Sea Salt
2 Tablespoons Extra Virgin Olive Oil
Salt & Fresh Cracked Black Pepper
Organic Fingerling Purple Sweet Potatoes, large dice
Austrian Crescent Fingerling Potatoes
Organic Rainbow Carrots, large dice
1. Preheat oven to 425° F.
2. Mix the Garlic Powder, Sea salt, Mrs. Dash, Paprika and olive oil together.
3. Season the inside of the chicken with Salt & fresh black pepper.
4. Stuff the cavity with the Thyme, Oregano , Rosemary, lemon, garlic cloves, and onion. Rub the outside of the chicken with the spice/oil mixture.
5. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
6. Place the sweet potatoes, carrots, and fingerling potatoes in a Cast iron skillet or heavy bottom pan. Toss with salt, pepper and olive oil. Spread around the bottom of the cast iron pan and place the chicken on top.
7. Roast the chicken for 1 hour, basting every 10-15min. or until the thigh meat reaches 165° F, or the juices run clear.
Recipe from the 71atechef. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.