Serves: 4-6
Time: 2.5 hours
Once the weather cools down enough to turn on the oven, it’s time for roasted chicken. If you learn how to roast a chicken, you’ll have the Sunday dinner menu locked down for rest of your life. A perfect roasted chicken makes everyone happy. Health nuts and meat-lovers agree that it hits the spot. This recipe incorporates roasted apples and baking spices for a hearty meal that brings together all the best flavors of fall.
- 1½ Tbsp kosher salt
- 1½ tsp freshly ground black pepper
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- ½ teaspoon ground coriander
- ¼ tsp ground cardamom
- 1 lemon, zested and juiced
- 2 garlic cloves, grated
- ¼ cup extra virgin olive oil
- 1 whole chicken (~4½ lbs)
- 4 thyme sprigs
- 2 rosemary sprigs
- 4 apples, quartered (Pink Lady, Empire, or Granny Smith work best)
- 1 head of fennel, cut into 1” wedges
1. In a bowl, combine the salt, pepper, allspice cinnamon, coriander, cardamom, lemon zest, and garlic. Stir in 3TB of the olive oil until combined. Rub the mixture all over the chicken (including inside the cavity). Place the thyme and rosemary sprigs inside the cavity. Transfer to a baking sheet and let rest in the fridge, uncovered, for at least 1 hour and up to 24 hours.
2. Preheat the oven to 450°F. Transfer the baking sheet to the oven and roast for 30 minutes, or until browned.
3. Remove the sheet from the oven and scatter the apples and fennel around the chicken. Drizzle with the lemon juice and remaining olive oil and return to the oven. Roast for 25-30 minutes, or until the chicken is browned and cooked through.
4. Let the chicken rest for at least 10 minutes before carving. Transfer the roasted apples and fennel to a serving dish, and top with the carved chicken.
Can’t get enough fall flavor? Check out the Blue Apron menu for squash, apples, persimmons, and more.
