Fall Harvest Cider Roasted Chicken
Ingredients
The stuffing
-
8
ounces
goat cheese, softened
-
½
cup
raw walnuts
-
2
tablespoons
honey
-
2
tablespoons
fresh sage, chopped
-
2
teaspoons
fresh rosemary, chopped
The chicken
-
1
pound
whole chicken (4-5 lbs)
-
1
clove
garlic, head sliced off
-
2
apples
quartered
-
4
tablespoons
butter
-
3
cups
apple cider
The vegetables
-
1½
pounds
fresh red grapes
Seasoning
-
2
tablespoons
olive oil
-
to taste
salt and pepper
Instructions
- Preheat the oven to 425°F.
- Toast walnuts with honey in a skillet over medium heat for about 5 minutes, then chop finely.
- Mix goat cheese, chopped walnuts, sage, and rosemary in a bowl.
- Prepare the chicken by removing giblets, rinsing, and patting dry.
- Season the inside of the chicken with salt and pepper, and stuff with garlic and one quartered apple.
- Stuff the goat cheese mixture under the skin of the chicken.
- Rub the outside of the chicken with olive oil and season with salt and pepper.
- Tie the legs and tuck the wings under the body.
- In a roasting pan, combine grapes, remaining apples, salt, pepper, olive oil, and fresh sage.
- Place the chicken on top of the grapes and add pats of butter around it.
- Roast the chicken for 1 to 1 hour 15 minutes, brushing with reduced apple cider halfway through.
- Let the chicken rest for 10-20 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
6
Calories
667
Total fat
40g
Total carbohydrates
30g
Total protein
50g
Sodium
500mg
Cholesterol
120mg
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